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.