Beetroot, goat's cheese and pine nut crispbreads

35
60 minutes

Ingredients

Beetroot jam

  • 150g of red onion
  • 250g of beetroot, finely diced
  • 110g of sugar
  • 250ml of red wine vinegar
  • 110ml of red wine
  • 1 sprig of thyme
  • 5 juniper berries, crushed

Whipped goats cheese

  • 125g of goat's cheese
  • 50g of cream cheese
  • smoked salt, to taste

Chive mayonnaise

  • 1 bunch of chives
  • 200g of mayonnaise

To serve

  • 35 Peter's Yard spelt and fig crispbreads
  • 40g of pine nuts
  • chopped chives

Method

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
  • 150g of red onion
  • 250g of beetroot, finely diced
  • 110g of sugar
  • 250ml of red wine vinegar
  • 110ml of red wine
  • 1 sprig of thyme
  • 5 juniper berries, crushed
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
  • 40g of pine nuts
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
  • 35 Peter's Yard spelt and fig crispbreads
  • chopped chives