Beetroot, goat's cheese and pine nut crispbreads

  • Canapé
  • medium
  • Makes 35 canapés
  • 60 minutes

PT1H

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Ingredients

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Imperial

Beetroot jam

Whipped goats cheese

Chive mayonnaise

  • 1 bunch of chives
  • 200g of mayonnaise

To serve

1
Place all the ingredients for the beetroot jam into a pan and bring to the boil. Turn down to a simmer and slowly reduce until a thick, jammy consistency is achieved. Leave to cool
2
Mix the goat's cheese with the cream cheese, whisk until light and fluffy and then season with smoked salt. Transfer to a piping bag
  • 50g of cream cheese
  • smoked salt, to taste
  • 125g of goat's curd
3
Toast the pine nuts in a hot dry pan until golden
4
Finely chop the chives and stir through the mayonnaise. Taste, season and transfer to a piping bag
  • 1 bunch of chives
  • 200g of mayonnaise
5
To assemble the canapés, first spoon a layer of the beetroot onto each crispbread. Pipe over dots of the goat's cheese, then smaller dots of the chive mayonnaise. Sprinkle with the pine nuts and finish with finely chopped chives
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