Raspberry and Beet Chevre
Time: 5 minutes
Serves: 6
This versatile Raspberry and Beet Chevre can be whipped up in about 10 minutes, and does double duty as both a simple, colorful holiday hors d’oeuvre, as well as a filling for a rustic dessert. To serve as an appetizer, spread on crostini with toasted hazelnuts, slivered green onions, or chives. Alternatively, use it as a dip for autumn apples and pears. To use as dessert, beat in an egg and use it as a filling for baked puff pastry.
Recipe reproduced by permission of Food52. Adapted from TOAST & JAM, © 2017 by Sarah Owens. Images: Bobbi Lin
Prep Time:
5 minutes
Cook Time:
0 minutes
Serves:
6
Ingredients
- 1/2 of a 6-ounce package Driscoll's raspberries
- 2 Ounces Roasted or canned beets (about 1 medium beet), quartered
- Salt
- 1 Tbsp. Pomegranate molasses (or 1 tablespoon honey mixed with 1/2 teaspoon balsamic vinegar)
- 1/2 Tsp. Orange zest
- 4 Ounces Chèvre, softened
Directions
Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chèvre and pinch of salt. Continue to blend until all the ingredients are well incorporated.
Transfer to a bowl and chill for at least an hour to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days.
- Step 3
