By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
These stunning canapés from Paul Welburn would make the perfect start to a vegetarian dinner party. Spelt and fig crispbreads are topped with juniper-spiced beetroot jam, whipped goat's cheese, a creamy chive mayonnaise and toasted pine nuts. All the elements can be made in advance, making this a simple assembly job on the day you plan to serve them.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Place all the ingredients for the beetroot jam into a pan and bring to the boil. Turn down to a simmer and slowly reduce until a thick, jammy consistency is achieved. Leave to cool
To assemble the canapés, first spoon a layer of the beetroot onto each crispbread. Pipe over dots of the goat's cheese, then smaller dots of the chive mayonnaise. Sprinkle with the pine nuts and finish with finely chopped chives
Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Beetroot, goat's cheese and pine nut crispbreads
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Beetroot, goat's cheese and pine nut crispbreads