Appetizer

Beet & Horseradish Canapés with Crispy Prosciutto & Burrata

Name: Beet & Horseradish Canapés with Crispy Prosciutto & Burrata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 medium beetroot (about 150g), peeled and thinly sliced on a mandoline (2mm thick); 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1 bay leaf; 8 slices rye or dark sourdough bread (10cm × 3cm each); 15ml olive oil for brushing; 60g mascarpone or crème fraîche; 20g prepared horseradish (or grated fresh horseradish, squeezed dry); 5g fresh dill, finely chopped; 4 slices prosciutto di Parma (or similar), halved lengthwise; 100g burrata or fresh mozzarella, torn into 8 small pieces; Sea salt and cracked black pepper to taste; Fleur de sel for finishing

Thinly sliced roasted beets layered on toasted rye crostini with a sharp horseradish cream, topped with a curl of crispy prosciutto and a small dollop of burrata. Visually striking, flavour-forward, and entirely elegant for a shared New Year's Eve spread.

279calper serving 11gprotein 39gcarbs 9gfat 20min prep 15min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this