Beetroot crackers with fluffy cheese

Beetroot crackers with fluffy cheese

By
From
Hungry For That
Makes
12
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
3 small beetroot, trimmed and unpeeled
2 garlic cloves, unpeeled
1 tablespoon olive oil
1 teaspoon salt
30g soft blue cheese
30g cream cheese
12 Crackers, 5 cm × 10 cm in size, (see recipe note)
6 cherry tomatoes, halved
mint leaves, to serve

Method

  1. Preheat the oven to 180°C.
  2. Wrap the beetroot and garlic in a foil parcel and roast in the oven for 1 hour, or until the beetroot are cooked through.
  3. Remove the beetroot and garlic from the oven and let cool. Peel the beetroot and cut them in half. Process the beetroot, garlic, olive oil and salt in a food processor until smooth, adding 1 tablespoon water while the motor is running to help loosen the mixture.
  4. In a mixing bowl, use a whisk to smash together the blue cheese, cream cheese and 25 ml water until combined.
  5. To assemble, spread a little beetroot mixture onto the crackers. Top with the cheese mixture and garnish with the cherry tomatoes and mint.

Note

  • You can either make your own crackers from scratch or use plain lavash or other unleavened bread.
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