Beetroot, goat's cheese and pine nut crispbreads
Michelin-starred chef Paul Welburn created this stunning beetroot, goat’s cheese and pine nut canapé recipe with Peter's Yard sourdough crispbreads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
Cooking tools:
- Pan
- Piping bag
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Stove
- Fine-mesh sieve
- Plate
- Serving platter
- Parchment paper
Ingredients
- 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
- 125g of goat’s cheese
- 50g of cream cheese
- smoked salt, to taste
- 1 bunch of chives
- 200g of mayonnaise
- 35 Peter’s Yard Spelt and Fig sourdough crispbreads
- 40g of pine nuts
- chopped chives
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