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Crostini with Beetroot Jam and Goat’s Cheese by The Culinary Chase

Crostini with Beetroot Jam and Goat’s Cheese

Crostini with Beetroot Jam and Goat’s Cheese by The Culinary ChaseHoliday parties are in full swing now and we all have our favorite dishes we like to make that tend to be specific for this time of year. I, too, find myself repeating appetizers especially those that are given the two thumbs up by my family.

So it can be daunting to want to step out of that culinary comfort zone and spring on a new appetizer to your guests.  The ingredients in this recipe may sound like an odd combination but beetroot jam and goat’s cheese go really well together.   It makes for a lovely presentation and will entice your guests to give it a try.

Makes 24 slices
inspired by Delicious Magazine

Beetroot Jam:
2 large beetroots, peeled, coarsely grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons caster sugar
1/2 teaspoon Chinese five-spice powder
sprig of mint

2 baguettes, sliced on an angle and toasted
150g soft goat’s cheese, whipped to a smooth paste with a bit of olive oil (add 1 teaspoon minced garlic, optional)
1/2 cup pine nuts, toasted

To make the beetroot jam, place beetroot in a saucepan with oil, vinegar, sugar, five-spice, mint and 1/2 cup water. Bring to a simmer over medium-high heat, cook, stirring occasionally, for 15 minutes or until liquid has evaporated. Discard mint and allow to cool slightly.

To assemble, spread goat cheese on the toasted bread slice followed by beetroot jam. Add pine nuts and serve.

The Culinary Chase’s Note:  To protect your hands from stains, use gloves when peeling and grating beets. Beetroot jam will last a few days in the refrigerator.  It’s delicious served in a charcuterie platter, with aged cheese, beef sandwich and on crackers.  Enjoy!

The post Crostini with Beetroot Jam and Goat’s Cheese appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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