Beetroot, goat's cheese and pine nut crispbreads

Paul Welburn

Beetroot, spiced candid pinenuts and smoked goats curd crispbreads

Canapé
medium
Makes 35 canapés
60 minutes

PT1H

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.

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The Kitchen with Great British Chefs

Ingredients

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Imperial

Beetroot jam

150g of red onion
250g of beetroot, finely diced
110g of sugar
250ml of red wine vinegar
110ml of red wine
1 sprig of thyme
5 juniper berries, crushed

Whipped goats cheese

125g of goat's cheese
50g of cream cheese
smoked salt, to taste

Chive mayonnaise

1 bunch of chives
200g of mayonnaise

To serve

35 Peter's Yard spelt and fig crispbreads
40g of pine nuts
chopped chives

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Blender
Piping bags
Wood chips

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

150g of red onion
250g of beetroot, finely diced
110g of sugar
250ml of red wine vinegar
110ml of red wine
1 sprig of thyme
5 juniper berries, crushed

Mix the goat's cheese with the cream cheese, whisk until light and fluffy and then season with smoked salt. Transfer to a piping bag

50g of cream cheese
smoked salt, to taste
125g of goat's curd

Toast the pine nuts in a hot dry pan until golden

40g of pine nuts

Finely chop the chives and stir through the mayonnaise. Taste, season and transfer to a piping bag

1 bunch of chives
200g of mayonnaise

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