Having had half a packet of blinis left to use, I thought I would throw together another quick and easy canape recipe for over the festive period. This one is just as easy as the last!! Beetroot and goat’s cheese are a classic pairing and, added to a little bit of beetroot houmous, they make a lovely bite sized treat (they lasted less than an hour in my house!).
I got my beetroot houmous from Sainsbury’s but you can get something similar in most other supermarkets. If you are really struggling to get it, instead, spread the goats cheese on top of the spinach and then add the cubed beetroot.
Beetroot and Goat’s Cheese Blinis
Makes 15 = 1sp each )(flex)
15 cocktail blinis
15 spinach leaves
70g roasted beetroot houmous
50g cooked beetroot, chopped into small cubes (I got this in a pack of 4 in Aldi)
50g soft goats cheese, crumbled into pieces
Pre heat the oven to 190c. Pop the blinis on a baking tray and cook for 4 minutes.
While they are cooking, get all the other ingredients ready.
To assemble, pop a little houmous on the blini and then the spinach leaf (to stick it down), add a little more houmous, a few cubes of beetroot and a crumbling of goats cheese. Finish with a twist of salt and black pepper and drizzle over a little balsamic glaze.