CHRISTMAS CANAPÉ: BEETROOT AND FETA CROSTINI

A canapé is generally meant to be finished in one or at the most two bites. But for this recipe, we’re offering a more generous portion. After all, you can never have enough food to keep your guests going until the Christmas dinner is served! The beauty of this dish is that you can use up even slightly stale baguettes. And marinating the feta and beetroot together gives the cheese a pretty, delicate hue. This is another one of our easy to prepare snacks. We want to make sure you’re not stressed-out with all the pressure from serving a perfect meal. But that doesn’t mean youhave to compromise either on the taste or quality of your food. Try this delicious starter and you’ll see what we mean!

 

fullsizerender1 demi baguette

1 jar pickled beetroot, drained

1 packet Urbangrains Feta cheese, drained and crumbled

1 bottle Urbangrains Extra Virgin Olive Oil

The first step is to slice the baguette as thinly as possible. Choose a diagonal line to cut along, that way you have a nice, oblong-shaped crostini. The ideal thickness is about 3mm, and this is a good way to test if you need to sharpen your knife skills! Make sure you use a large serrated knife. Lightly brown the bread under the grill for a few minutes. Remove and set aside.

In a small bowl, mix the beetroot and Feta lightly with a little olive oil. You can also add some herbs if you wish. Lay the slices of beetroot on the crostini and spoon bits of the feta over the top as a garnish.

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