Beetroot Crostini with Goat’s Cheese with Merlot & Hibiscus Salt

Prep Time: 10 mins

Cook Time: 15 mins

Servings: 4

Ingredients:

• French loaf – 100g / 3.5 oz
• Roasted beetroot – 100g / 3.5 oz
• Goat’s cheese – 80g / 2.8 oz
• Rocket – 20g / 0.7 oz
• Chopped nuts (walnuts or almonds) – 30g / 1 oz
• N/UM Merlot & Hibiscus Salt – 1 tsp / 4g

Instructions:

1. Slice the French loaf into thin rounds. Toast in a pan or oven until golden and crisp.
2. Cut roasted beetroot into slices or cubes. (Optional: blend beetroot into a smooth or chunky spread and season lightly to taste.)
3. Spread a generous layer of goat’s cheese on each toasted slice.
4. Top with beetroot (whole or blended), a few rocket leaves, and chopped nuts.
5. Finish with a pinch of Merlot & Hibiscus salt for tang and texture.
   

Recipe suggestions:

• Pair with beetroot hummus, hibiscus vinaigrette, or pomegranate salad.
• Works well on crackers as a canapé or on flatbread with labneh.
  

Recipe notes:

Blending the beet creates a vibrant, creamy base that contrasts beautifully with the goat’s cheese and salt. Serve warm or at room temperature for best flavor.

Get the Merlot & Hibiscus Salt HERE.