Pesto canapes are our new festive favourite, who’s in? Ingredients: Serves 4-8 · 1 baguette, sliced · Olive oil · Barilla Pesto Genovese · 1 bunch of asparagus, trimmed and chopped to 2-inch pieces · 2 oz goat cheese crumbled · 1-2 tbsp almond slices · Sundried tomatoes 2tbsp · Salt & pepper Method: 1. Preheat the oven to 375°F. Slice the baguette diagonally in slices. Lay the baguette slices on a baking tray and drizzle both sides with olive oil, move around to coat evenly. Season with some salt and pepper. 2. Bake for around 5 minutes on each side until golden brown & crispy. 3. Chop the asparagus & roughly dice the sundried tomatoes 4. Add a drizzle of olive oil to a griddle pan and fry the asparagus with a pinch of sea salt for 6-9 minutes until tender. Time to build your bruschetta: 5. Take a piece of bruschetta and spread approximately 1/2 tablespoon of pesto across the top. Then top with 2-3 pieces of asparagus. 6. Add crumbled goat cheese on top of the asparag...