Beet Crostini with Edible Flower Confetti

"This beet hummus crostini with edible flower confetti is the perfect colorful addition to your summer dinner party! What a fun appetizer idea!"
-- @mrsbarnes
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 30

Recipe Card


  • 2 beets
  • 1 cup broad beans
  • 2 meyer lemons, juiced
  • 1/4 cup tahini
  • 1 tablespoon garlic, minced
  • 1/4 cup flat leaf parsley
  • 1 teaspoon orange peel powder, or orange zest
  • salt and pepper, as needed
  • 1 baguette, sliced 1/4-inch thick
  • 1/4 cup edible flowers, for garnish


  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    Cover the beets in tin foil. Roast for 45- 50 minutes on a sheet pan. Make sure you can prick a fork all the way through them. Remove from the oven and allow to cool.

  • Step 3

    Once cooled, peel the beets and cube them.

  • Step 4

    Blend beets, and all ingredients except the flower petals in a food processor. Add salt and pepper to taste.

  • Step 5

    Meanwhile cut the baguette or bread you are using on a bias, or at an angle. Toast on a sheet pan for 5 minutes until crispy.

  • Step 6

    Spread the beet hummus on top of crostini. Sprinkle edible flower petals on top and anything else like sesame seeds or micro greens. Garnish with foliage and more flowers!

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