POV: you’re serving
PSA: canapes are our new love language and no one does a platter better than chef Elena Besser
Pistachio and black sesame-crusted goat’s cheese crostini
But really, how do I grab this off the page?
MAKES 18 PIECES
250g cranberries, fresh
or frozen
125ml honey (or maple syrup)
1 medium orange, zested
and juiced
1 baguette, cut into
1cm-thick round slices
125ml olive oil, plus extra
for drizzling
1 large garlic clove, peeled
30g shelled and toasted
pistachios, finely chopped
2 tbsp toasted black
sesame seeds
1 log of goat's cheese
(approx 280g)
30g chives, finely chopped
1. Preheat the oven to 200°C. Combine the cranberries, honey, orange zest and juice, plus a little salt and black pepper, in a saucepan. Turn the hob up to medium-high and cook for 5 to 7 mins, stirring until the cranberries break down. Set the relish aside.
2. For the crostini, place the sliced bread on a baking tray and brush both sid
