recipe- Crostini with beetroot confit, goat’s cheese and pine nuts
Crostini with beetroot confit, goat’s cheese and pine nutsrecipe by:https://www.facebook.com/deliciousmagazine?hc_location=timeline
2 baguettes, each thinly sliced on an angle into 12 pieces, toasted
150g soft goat’s cheese, whipped to a smooth paste with a little water or olive oil
1/2 cup (80g) pine nuts, toasted
2 large beetroots, peeled, coarsely grated
2 tbs olive oil
2 tbs red wine vinegar
2 tbs caster sugar
1/2 tsp five-spice powder
2 bay leaves 1 mint sprig
- For the beetroot confit, place beetroot in a saucepan with oil, vinegar, sugar, five-spice, bay leaves, mint and 1/2 cup (125ml) water. Bring to a simmer over medium-high heat, then cook, stirring occasionally, for 15 minutes or until liquid has evaporated. Discard bay leaves and mint, then allow to cool slightly.
- To serve, place crostini on a serving board with bowls of beetroot confit, whipped goat’s cheese and toasted pine nuts for people to serve themselves.