Roasted Beet and Radish Crostini topped with Chermoula Whipped Yogurt
Ingredients
- 4 medium Beets (red and yellow, about 1 lb) — roasted and diced
- 1/4 cup Radishes — roasted and diced
- 1/2 cup Feta cheese — crumbled
- 1 cup Whole milk Greek yogurt
- 1/4 cup Heavy whipping cream
- 3 tablespoons SupHerb Farms Fusions® Chermoula
- 1/4 cup Extra virgin olive oil
- 10 slices Italian country bread (3/4″ slices)
- 1 cup Radish micro greens
Categories
- Categories: African, Italian, Mediterranean, Moroccan
- Ingredients: Appetizers, Plant-Based, Plant-Forward, Vegetarian
Preparation
- In a large mixing bowl add whipped cream, yogurt and SupHerb Farms Fusions® Chermoula. Fold together, just enough to blend.
- Place beets, radishes and feta cheese in a separate bowl and mix well.
- Place sliced bread on baking sheet and brush with olive oil. Bake at 350°F until toasted.
- Top bread with 1 tablespoon of beet mixture, 1 tablespoon of whipped yogurt and finish with radish micro greens.
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