CAARA Crostini with feta and berry compote (10 pieces)
Drizzle sourdough bread with olive oil, cut with a small round or square cookie cutter, and toast in the oven at 180 degrees celsius for 5 minutes, or till golden brown. For the berry compote, mix together berries, sugar, cinnamon and leave aside for 30 minutes. Cook on medium flame for 5-8 minutes. Fill a piping bag with feta, and put one small dollop in the centre of each crostini, drizzle berry compote on top and garnish with micro cress, mint or basil leaf.Read our Q&A with the CAARA duo here.
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