Beetroot, goat's cheese and pine nut crispbreads

  • medium
  • Makes 35 canapés
  • 60 minutes
Not yet rated

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.

First published in 2019




Beetroot jam

Whipped goats cheese

Chive mayonnaise

  • 1 bunch of chives
  • 200g of mayonnaise

To serve


  • 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
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
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
First published in 2019

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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