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Coppa, Stilton & Panettone Crostini


Kuba loves this combination of sweet and savoury and uses a shop-bought panettone as the base. His current favourite – raisin & orange…

Coppa, Stilton & Panettone Crostini Recipe

Makes about 24 pieces


  • 2-3 large slices panettone about 1cm thick
  • 8 slices coppa
  • 50g Stilton, cut into chunks
  • 40g chunky cranberry sauce
  • 1 horseradish root, peeled
  • 50g watercress


  1. Toast panettone slices on both sides till golden brown, then trim the edges and cut into rectangles, about 2cm x 4cm. Cut each slice of coppa into 3 triangles and wrap it around the Stilton chunks, then press them into the panettone rectangles.
  2. Decorate with a touch of cranberry sauce, grate over a little fresh horseradish and decorate with watercress leaves.

Credit: Recipe & all associated images With Copyright Owner Permission of Kuba Winkowski

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