Takes approximately twenty minutes

Ingredients:

One courgette

One small log of soft goats cheese

Handful of chopped walnuts

Small pot of double cream

Dried, mixed herbs and a pinch of nutmeg

One part-bake baguette from any supermarket

Method:

1. Slice your raw part bake baguette into 1cm pieces, taking the cut at an angle to make lots of oval crostini shapes.
2. Lay the pieces of bread onto a baking tray and drizzle with olive oil. Bake for approximaltey 8-10 minutes until golden and remove to cool.
3. Chop your courgette in a similar manner to the bread so that you have 0.5cm thick (approximately) pieces and cook in a little olive oil in a frying pan with your dried mixed herbs until softened through and starting to colour. Allow to cool.
4. Whip the double cream lightly and then add the soft goat’s cheese with a little salt and plenty of black pepper and a pinch of nutmeg. Spoon this mix into a piping bag.
5. To assemble the crostini, take a piece of bread, layer on a piece of courgette then pipe on some of the goat’s cheese cream. Sprinkle each one with a little of the chopped walnuts.

“Perfect with a chilled glass of champagne at a drinks reception.”