Black Pudding Crostini

Name: Black Pudding Crostini
Yield: Makes 12
Cuisine: British
Ingredients: Extra-virgin olive oil; 2-3 tomatoes, diced; 2 slices of Stornoway black pudding, cut into quarters; Basil leaves, optional; Black olive paste, optional; 12 crostini

Preparation info

Makes
12

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

The crostini are made by toasting small rounds of good bread, preferably Italian. You can do this well in advance and keep them in an airtight container.

Ingredients

2 slices of Stornoway black pudding, cut into quarters
Extra-virgin olive oil
2-3 tomatoes, diced

Europe
United Kingdom
Main course
Scotland

Method

Fry the black pudding in 1 tbsp olive oil until crispy and cooked through.

Mix the tomatoes with a couple of tbsp oil and some freshly milled black pepper and sea salt.

To assemble, place the crostini on a board, spread with olive paste if you like; top with the black pudding and tom