Turn up the beet

Looking for a lovely lunch or a special starter? This recipe from Ballymaloe Foods is just the ticket this spring.

Beetroot crostini with Ballymaloe beetroot

200g of drained Ballymaloe Irish Beetroot

240g of tinned chickpeas drained

1 clove of garlic

10 medium slices of Parma Ham

50g St Tola Greek Style Cheese

10 slices of sourdough bread

Salt and freshly cracked black pepper

1 tbsp of extra virgin olive oil

Instructions

Place the beetroot and the chickpeas in the food processor along with the clove of garlic. Blitz until you are happy with the consistency, it should be smooth in texture. Add olive oil, salt and pepper to taste.

Slice the bread and drizzle with a bit of olive oil and toast in the oven until crispy. Spread the hummus over the crostini, layer with Parma Ham and crumble some delicious St Tola Greek Style cheese on top.