Polenta Crostini with Pickle-Herb Spread

Ingredients

• 100 g polenta
• 500 ml water or broth
• 1/3 cup, finely chopped Mixed Pickles
• 6 finely chopped Cornichons
• 100 g cream cheese
• 1/4 very finely diced onion
• 1 tsp Mixed herbs
• 2 tbsp, chopped Parsley
• 1/2 tsp Black pepper
• 2 tbsp olive oil
• to taste salt(optional)

Instructions

1. 1

   Cook polenta in simmering water or broth, stirring, for 5 minutes until thick. Season with salt and black pepper.

2. 2

   Pour into a shallow dish and chill 10 minutes until set, then cut into rounds.

3. 3

   Heat olive oil in a skillet and fry polenta rounds 3-4 minutes per side until crisp and golden.

4. 4

   Mix cream cheese with chopped Mixed Pickles, cornichons, onion, mixed herbs, and parsley to make the spread.

5. 5

   Top each warm polenta round with the pickle-herb spread and garnish with parsley. Serve warm or at room temperature.