This article was written for Annabel & Grace, which is now part of Rest Less.
Marvellous-Mother-In-Law came up trumps again at our regular Sunday lunch with these delicious Beetroot & Goat Cheese Crostini. The addition of fresh dill and orange peel makes these canapes absolutely sing. Packed with both flavour and texture, I can highly recommend these scrummy, simple-to-knock-up little treats…
No-cook Beetroot & Goat Cheese Crostini
Course: StoriesServings
20
servingsPrep time
20
minutesIngredients
2 mini frozen baguettes
oil
200g soft goats’ cheese (or any creamy cheese)
200g sweet cooked beetroot
to serve, orange zest and fresh thyme (or dill)
Directions
- Cook the mini frozen baguettes to the pack instructions, then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 mins until crisp.
- Spread over the soft goats’ cheese and top with the cooked beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme (or dill).
Notes
- Chilli beetroot, widely available in supermarkets, could also be a good choice