Holiday parties are in full swing now and we all have our favorite dishes we like to make that tend to be specific for this time of year. I, too, find myself repeating appetizers especially those that are given the two thumbs up by my family. So it can be daunting to want to step out of that culinary comfort zone and spring on a new appetizer to your guests. The ingredients in this recipe may sound like an odd combination but beetroot jam and goat’s cheese go really well together. It makes for a lovely presentation and will entice your guests to give it a try.
Makes 24 slices
inspired by Delicious Magazine
2 large beetroots, peeled, coarsely grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons caster sugar
1/2 teaspoon Chinese five-spice powder
sprig of mint
2 baguettes, sliced on an angle and toasted
150g soft goat’s cheese, whipped to a smooth paste with a bit of olive oil (add 1 teaspoon minced garlic, optional)
1/2 cup pine nuts, toasted
To make the beetroot jam, place beetroot in a saucepan with oil, vinegar, sugar, five-spice, mint and 1/2 cup water. Bring to a simmer over medium-high heat, cook, stirring occasionally, for 15 minutes or until liquid has evaporated. Discard mint and allow to cool slightly.
To assemble, spread goat cheese on the toasted bread slice followed by beetroot jam. Add pine nuts and serve.
The Culinary Chase’s Note: To protect your hands from stains, use gloves when peeling and grating beets. Beetroot jam will last a few days in the refrigerator. It’s delicious served in a charcuterie platter, with aged cheese, beef sandwich and on crackers. Enjoy!