Irish Beetroot Hummus, Parma Ham and Goats Cheese Crostini

BeetrootCrostini-2

Ingredients

200g of drained Ballymaloe Irish Beetroot

240g of tinned chickpeas drained

1 clove of garlic

1 tbsp of extra virgin olive oil

Salt and freshly cracked black pepper

Parma ham

Feta Cheese

Sourdough bread

A drizzle of olive oil

Rocket

Method

Ballymaloe Irish Beetroot is a delicious diced and pickled beetroot! Grown locally in East Cork on Joe Hartnett’s farm this is a wonderfully tasty product that is perfect with salad and cold meats. Produced without any artificial preservatives or additives Ballymaloe’s Irish beetroot is pickled and potted in a gorgeous white wine and sugar pickle.

1. Drain the beetroot and the chickpeas and put 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.

2. Slice the bread and drizzle with a bit of olive oil and toast in the oven until crispy.

3. Spread the hummus over the crostini, layer with Parma Ham and crumble some delicious St. Ola Greek Style cheese on top.

4. Garnish with some peppery rocket to add more flavour and colour to the dish.

This crostini is easy to assemble and is perfect as a snack or for a dinner party with guests around.

Ballymaloe Beetroot 415g

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