Ingredients
SERVES: 6
Method
- In a small bowl, place the cashew cream cheese and the ground pepperberry. Mix to combine and then set aside to allow the flavour to infuse the cheese.
- Using a sharp knife or mandolin, carefully slice the cooked, whole beetroots into very thin slices.
- To assemble; lay out the crackers and dollop some of the prepared pepperberry cream cheese onto each one.
- Fold and drape the beetroot slices on top or around the edges of the cream cheese and then drizzle lightly with balsamic reduction.
- Finish with some sprigs of herbaceous greenery and serve.
TIPS:
- While any vegan cream cheese will work, we love the decadence of Nutty Bay Classic Cashew Cheese.
- Pepperberry is native to Australia and can be found in stores where premium spice ranges are sold.
- Aim to make the pepperberry cream cheese 24 hours in advance to allow for a full favour to develop.
