Beetroot Crackers with Whipped Goat’s Cheese and Candied Walnuts
INGREDIENTS(Makes 10-12 bites)
- 100g raw beetroot, coarsely grated
- 75g walnuts
- 25g buckwheat flour
- 1 sprig rosemary, stalk removed
- pinch of sea salt
- 12 walnut halves
- 1 tbsp water
- 1 tbsp caster sugar
Whipped Goat’s Cheese
- 100g soft goat’s cheese
- 2 tsps milk
- pinch of cayenne pepper
- salt and lemon juice to taste
A brilliant, quick canapé recipe and one that will please any vegetarians. We have included a recipe for the beetroot crackers below, but you can also find them in our farmshops and online.
Prepare everything in advance and assemble just before your guests arrive.
METHODDIFFICULTY: Easy 45 MINS
Pre-heat the oven to 180°C and grease and line a baking tray with parchment.
Prepare the crackers by blending the beetroot and rosemary in a food processor until they reach a coarse, breadcrumb-like texture. Transfer to a bowl. Add the walnuts, buckwheat flour and salt to the food processor and blend once more until it reaches a fine, sand-like texture. Mix everything together in a bowl, gradually adding a little water until a thick dough begins to come together. Leave to stand for 30 minutes.
Roll the dough out to a thickness of around 0.5cm and cut into 8-10cm rounds or squares. Place onto the baking tray and bake in the oven for 15-20 minutes, or until crisp. Turn the oven off and open the door slightly, leaving the crackers inside until the oven has completely cooled.
To make the candied walnuts, toss the walnut halves in 1 tbsp water before tossing them in the caster sugar until evenly coated. Spread over a baking sheet and bake in the oven for 6-8 minutes until golden. Set aside to cool until deliciously crunchy.
In a bowl, beat together the goats cheese, milk and cayenne pepper until a smooth, but thick texture is achieved. Taste and season with a little salt and lemon juice as needed before transferring to a piping bag.
To assemble, pipe the whipped goats cheese onto the crackers and top each with one of the candied walnuts. Sprinkle with a little extra cayenne pepper to decorate, arrange on a plate and serve.