Sweet beetroot, salty goat cheese, crunchy crostini and a hint of aniseed fennel - perfect to whet the appetite of guests before dinner - although it's hard not to get stuck in!
The delicious Beetroot Confit is made using an Annabel Langbein recipe, which you can find at her website by clicking below:
Annabel Langbein is one of New Zealand's best known cook book authors, and the creator of hundreds of brilliant recipes.
Once you have your Beetroot Confit made, simply mix 1/4 cup of cream cheese with 1/2 cup goat cheese or chèvre. If you like, add a teaspoon of chopped dill to the mix.(If you need to soften the cream cheese, heat it in the microwave with the goat cheese,
on low for 15 seconds).
Spread the mix onto crostini and top with Beetroot Confit and a sprig of fennel frond or dill. The combination is addictive - you won't be able to stop at one!