Edible flowers add colour and fun to these crunchy beetroot, tomato and houmous crostini
Serves 6
Ingredients
One small baguette
250g houmous
1 raw beetroot, peeled and thinly sliced
250g mixed coloured cherry tomatoes, halved
Edible flowers (try nigella, marigold, nasturtium, pansies and violets)
Olive oil, to drizzle
To make
1 Cut the baguette into thin slices and lightly toast to make crostini.
2 Spread each crostini generously with the houmous.
3 Layer the beetroot and tomato on top of the houmous, then decorate each bite with an edible flower and season with salt and pepper.
4 Drizzle with a little olive oil and serve immediately on a nice platter.
This recipe is taken from our August ‘Gathering’ feature, which we’ve called ‘Circle of Friends’ and includes a menu for a lunch with mates: Grapefruit & Kombucha Refreshers, Coconut & Yogurt Herb Dip, Salmon, Saffron & Lime Kebabs, Cucumber, Lemon & Goat’s Cheese Salad and Honey Mascarpone Tart with Fig. The recipes are by Kay Prestney and photography by Rebecca Lewis.
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