Preparation Method
1. Thinly slice the baguette into slim rounds. Brush lightly with olive oil and lightly toast under the grill or hot oven until crisp.
2. Whizz together the feta, Greek yoghurt, olive oil and chives until light and creamy. Have a taste and season with a twist of pepper and pinch of salt.
3. Spoon into a piping bag and pipe on top of the bruschetta toasts.
4. Top each one with some Cooks&Co Sweet Drop Peppers for that pop of festive colour.
5. Scatter with more chives and a twist of black pepper.
