Beetroot Dip Rosemary Crostini Recipe With Fine Cheddar And Avocados
Beetroot Dip Rosemary Crostini Recipe With Fine Cheddar And Avocados - Continental Party Appetizer & Starter Recipes
40 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1To begin making the Beetroot Dip Rosemary Crostini Recipe; Preheat the oven to 200 C.
- 2Place the oiled baguette slices on a baking tray and grill until golden and crisp. Once done, remove from the oven.
- 3First place the sliced cheddar on the grilled baguette slice.
- 4Spoon the beetroot dip on top of the cheddar slice and place the avocado slice on the dip. Sprinkle some cayenne pepper and chopped parsley and serve.
- 5Serve Beetroot Dip Rosemary Crostini Recipe with Fine Cheddar and Avocados along with other party appetizers like Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce) and a mocktail like Orange Mocktail Recipe.
Nutrition
- Calories
- 1218kcal
- Protein
- 26g
- Carbs
- 61g
- Fat
- 106g
- Fiber
- 41g
- Sugar
- 5g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does beetroot dip rosemary crostini recipe with fine cheddar and avocados take to make?
About 40 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.