Irish Beetroot Hummus, Parma Ham and Goats Cheese Crostini
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Servings Prep Time
10 canapes 10 mins
Cook Time
2-5 mins
Servings Prep Time
10 canapes 10 mins
Cook Time
2-5 mins
Irish Beetroot Hummus, Parma Ham and Goats Cheese Crostini
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 canapes 10 mins
Cook Time
2-5 mins
Servings Prep Time
10 canapes 10 mins
Cook Time
2-5 mins
Ingredients
  • 200 g Ballymaloe Irish Beetroot drained
  • 240 g Tinned chickpeas drained
  • 1 Garlic clove
  • 1 Tbsp extra virgin olive oil
  • Salt and freshly cracked black pepper
  • 10 Small slices Parma ham
  • 50 g St Tola Greek Style Goats Cheese
  • 10 Small slices of sourdough bread
  • Drizzle of olive oil
Units:
Instructions
  1. 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.
  2. 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