Beetroot carpaccio with cheese and mustard pesto | Kaltbach
With this contemporary spin on a classic Italian hors d’oeuvres, you can offer your guests an exquisite alternative to the usual dinner party fare.
Ingredients
- 500g pre-cooked beetroot (vacuum-packed)
- 1/2 bunch flat-leaved parsley
- 100g kumquat
- 100g young red chard
- 200g Le Gruyère AOP KALTBACH
- 1 tablespoon Dijon mustard, sweet mustard and grainy mustard
- 2-3 tablespoons white wine vinegar
- 3-4 tablespoons walnut oil
- salt
- pepper
- 4 slices fresh nut bread
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