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Crostini with Beetroot Jam and Goat’s Cheese

Crostini with Beetroot Jam and Goat’s Cheese by The Culinary ChaseHoliday 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

Beetroot Jam:
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!

2 Responses to Crostini with Beetroot Jam and Goat’s Cheese

  1. Zypresse December 16, 2013 at 03:29 #

    Beetroot and Goat’s Cheese is always a brilliant combination. Will try this for dinner appetizer tonight….