Beetroot, Mushroom and Dill Canapés for Hoots Snacks.
Makes: Approx 30
Ingredients:
Hoots Snacks
150g / 5oz vacuum-packed beetroot, roughly chopped
3 tablespoons crème fraîche
120g / 4oz ricotta
Small bunch dill, half roughly chopped
40g / 1½oz butter
250g / 9oz button mushrooms, sliced
3 garlic cloves, finely chopped
Method:
1. Place the beetroot, crème fraîche and ricotta cheese into a medium bowl and pulse with a
handheld food blender until it appears smooth and evenly blended. Season according to taste, stir and ...
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Hoots Snacks.
Hoots Snacks invited me to create a canapé or dipping recipe using one of their 5 baked wholegrain snacks which are available in either salt & pepper, smoked bacon, salt & vinegar, pickled onion or cheese & onion and are both suitable for vegetarians and vegans.
I decided to use the salt & pepper snack and created a recipe using beetroot, mushrooms and dill. The topping also works really well with gluten-free toast or crostini if following a free from diet. The recipe ...
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