Roasted Beetroot Hummus And Parma Ham Starter on Garlic Bruschetta

Roasted Beetroot Hummus And Parma Ham Starter on Garlic Bruschetta

Ingredients

• 1-2 Spar Freshline Beetroot

• ½ tsp Rosemary Salt or fine sea salt

• 30ml Olive oil

• 1 Tin of chickpeas, drained

• Zest and juice of half a Spar Freshline Lemon

• 1 Small garlic clove chopped

• ½ tsp Salt and pepper

• 2tbsp (30ml) Tahini paste.

• 2tbsp (30ml) Ice water

• ½ tsp Ground cumin

• 2tbsp (30ml) Olive oil

• 4 Slices Spar Freshline Garlic bread

• Spar Freshline Rocket

Method

1. Heat your oven to 170°C. Chop the beetroot into fairly large cubes then add them to a roasting dish. Drizzle with olive oil then sprinkle with salt and cover with foil. Roast for 50minutes until soft then increase the oven temp to 200°c. Tip: The smaller the beetroot, the faster it will roast.

2. In the meantime, add chickpeas, lemon juice and zest, garlic, salt & pepper, cumin and tahini to a food processor and blend at a high speed. Add the roasted beetroot once it is cooked followed by the ice water then the olive oil.

3. Scrape down the sides of the food processor regularly until the mixture is combined.

4. If the mixture is too thick, add equal quantities of cold water and oil to keep the mixture creamy and stabilised.

5. Scrape into a bowl to use later.

6. Slice the garlic bread into slices and place in a 200°C oven. Toast the bread until crispy and brown.

7. Top the garlic bread with the beetroot hummus and add some fresh rocket.

Parma Ham, Goats Cheese and Pan-Fried Figs On Garlic Bruschetta

• 2 Spar Freshline Figs. Keep the rest for dessert or make them all. They are so good.

• 50g Butter

• 4 Parma Ham slices

• ¼ wheel Goat`s cheese

• 4 Slices Spar Freshline Garlic bread

Method

1. Start by washing the figs then slice them into quarters.

2. Heat a frying pan to medium heat. Melt the butter to the point where it starts to foam then place the figs in the butter. Fry the figs for 4-5 minutes then place them on paper towel to drain the oil.

3. Slice the garlic bread into slices and place in a 200°C oven. Toast the bread until crispy and brown.

4. Spread the goat cheese on the tasted garlic bread, add a slice of Parma ham and top with 2 fig quarters or more should you feel like it.

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