These delicious mini toasts are topped with a creamy remoulade and then served with a salty piece of chorizo, the perfect balance of flavours!
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For the remoulade
- Juice 1 lemon
- 300 g celeriac
- 3 Tbsp. crème fraîche
- 3 Tbsp. mayonnaise
- 1 - 2tsp Dijon mustard, to taste
- 2 Tbsp. freshly chopped parsley, plus extra to garnish
To serve
- Medium part-baked baguette, about 160g
- 60 g diced chorizo
- Step 1For the remoulade, put lemon juice into a medium bowl. Next, peel celeriac using a vegetable peeler. Coarsely grate and toss in the lemon juice. Mix through remaining ingredients and check seasoning. Cover and chill until needed.
- Step 2Preheat oven to 220°C (200°C fan) mark 7. Slice baguette into 20 x 1cm (1/2in) thick rounds and arrange on a baking tray. Bake for 12-15min, turning halfway through, until crisp and golden. Cool.
- Step 3Fry chorizo in a small pan over medium heat for 4-5min until crisp and the chorizo has released some of its oil.
- Step 4To serve, spoon remoulade on to the toasts and transfer to a serving platter. Spoon on fried chorizo and drizzle with some of the oil. Garnish with parsley and serve.
Get ahead
Make remoulade and bake toasts up to a day ahead. Cover and chill remoulade. Cool, then store toasts in an airtight container at room temperature. Assemble up to 1hr ahead.
Per Canapé:
- Calories: 63
- Protein: 2g
- Total Fat: 4g
- Saturates: 1g
- Carbs: 5g
- Total Sugars: 1g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
