Chorizo, Feta, Sage and Orange Butter Crostini

Ingredients

½ baguette

½ cup Westgold Salted Butter, melted

2 Tbsp chopped sage

1 orange

150g feta

3 Tbsp sour cream

150g chorizo, sliced on angle

1T oil

Extra sage leaves

Method 

Preheat the oven to 160^oC. 

Slice the baguette into 6-7cm slices on the angle and spread out on an oven tray.

Zest the orange and mix with the sage and melted butter.

Brush the cut baguette with the butter mixture.

Bake for 10-15 mins until lightly brown and crisp. Set aside to cool.

Crumble the feta into a bowl, add the sour cream and stir to combine.

Heat the remaining orange butter in a fry pan and toss in the chorizo. Saute a few minutes until just heated through and coated in the butter. Tip onto a paper towel to cool.

Wipe out the pan with a paper towel and add the oil. Add the sage leaves and gently fry on a medium heat until crisp. Drain on a paper towel.

Cut the skin off the orange and slice the flesh into small pieces.  

To assemble the crostini:

Arrange the crostini on a serving platter.

Spread on the feta. Top with chorizo, fresh orange and crisp sage leaves and serve.