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