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.
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.emmi-kaltbach.com.
Ingredients
- 500g pre-cooked beetroot (vacuum-packed)
- 1/2 bunch flat-leaved parsley
- 100g kumquat
- 100g young red chard
- 200g KALTBACH Gouda
- 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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