Duck & Beetroot Toasts
This delightful beetroot relish pairs wonderfully with creamy duck pâté or tangy goat's cheese atop crispy golden toasts. The earthy sweetness of the beets harmonizes with the zesty orange and red wine vinegar, creating a vibrant and flavorful topping that is sure to impress your guests. A lovely appetizer bursting with contrasting flavors and textures, perfect for any gathering.
— Constant Cookbook
Ingredients
- 250g chopped beetroot
- 1 small red onion , chopped, plus extra to serve
- 1 tbsp red wine vinegar
- finely grated zest 1 orange
- 2 tbsp olive oil
- baguette
- duck pâté , or goat's cheese
Instructions
- Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
- Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
- To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.
Cook Time
10M
Prep Time
PT5M
Yield
Makes about 20
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