Feijoa and cheese crostini

Lime or lemon juice help prevent peeled feijoas from discolouring.

Ingredients

1	Baguette, cut into 1cm slices
½ cup	Extra virgin olive oil
1 to taste	Flaky sea salt
6	Feijoas, peeled and diced (Main)
2 Tbsp	Lemon juice
215 g	Labneh, or 200g soft goat's cheese (Main)
1 to garnish	Fresh coriander

Directions

1. Preheat oven to 180C.
2. Brush each bread slice with olive oil. Season with salt.
3. Place on a baking tray and toast for about 8 minutes until golden and crisp. Cool.
4. Combine feijoas and lemon juice.
5. Spread crostini with cheese then top with feijoa salsa and coriander leaves.