Saturday, 19 May 2012
goat cheese, beetroot and caper crostini
The combination of chevre (goat cheese) and sweet beetroot relish is absolutely sublime. Add some deep fried capers, lemon zest and Colonna olive oil and you are in heaven as far as I am concerned
Start off by making the beetroot relish.
You will need 1 medium to large beetroot. Peel and grate. Heat up a fry pan and add the beetroot with 1/4 to 1/2 cup of cold water. Bring it to the boil and then add 3 tablespoons of sugar and 3 tablespoons of apple cider vinegar. Let it simmer away for about 20 minutes uncovered until the liquid reduces down. You can add more sugar and vinegar to your taste. You can make it tart and sweet and syrupy. Just play around with it. I love it. It also goes really well with BBQ meat.
Next up are the deep fried capers. I use the large cheap capers when I deep fry them. Drain a handful and put on paper towel to dry them so they don't sputter in the oil. I use my wok, but any pan with oil will do. Heat the oil to medium heat add the capers and cook to your liking. I like them with a light crunch on the outside but still have some texture in the middle. Again cook to your liking and put on paper towel to soak up some of the oil when done.
Deep fried capers match amazing well with fish and seafood, especially raw fish.
Slice your bagette or whatever bread you have and bake in the oven to make your crostini. I don't add oil to the bread as I don't like it. A gentle rub of raw garlic is magic though. I forgot to do that.
I spread the goat cheese on the crostini and then grilled for a couple of minutes just to soften it. Then on goes the beetroot relish a few capers, lemon zest some black pepper and a few drops of Colonna olive oil.
A delightful fresh vegetarian option.