Beetroot Dip Rosemary Crostini Recipe With Fine Cheddar And Avocados
The Beetroot Dip Rosemary Crostini Recipe is a delicious Crostini that are topped with a slice of sharp cheddar, a delectable beetroot dip and sliced avocados make a perfect finger licking party food. The crisp crostini handle the wetness of beet and avocado so well, that they remain crisp for hours together. Serve 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.
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Note: There are multiple ways you can arrange this, based on the size of your crostini, so go ahead and try out your best layering.
- 1 Baguette , thinly sliced, drizzled with rosemary infused olive oil
- 12 Avocados , thinly sliced and tossed lightly in olive oil and salt
- 12 Cheddar cheese , thinly sliced
- 1 cup Beetroot dip
- 1/4 cup Parsley leaves , finely chopped
- Cayenne Pepper , for garnishing
How to make Beetroot Dip Rosemary Crostini Recipe With Fine Cheddar And Avocados
To begin making the Beetroot Dip Rosemary Crostini Recipe; Preheat the oven to 200 C.
Place the oiled baguette slices on a baking tray and grill until golden and crisp. Once done, remove from the oven.
First place the sliced cheddar on the grilled baguette slice.
Spoon 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.
Serve 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.
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