Raspberry Chevre and toast
  • Prep Time:
    5 minutes
  • Cook Time:
    0 minutes
  • Total Time:
    5 minutes
  • Serves:
    6
  • Perfect For:

Description

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

Ingredients
  • 1/2 of a 6-ounce package Driscoll's raspberries
  • 2 Ounces Roasted or canned beets (about 1 medium beet), quartered
  • 1 Tbsp. Pomegranate molasses (or 1 tablespoon honey mixed with 1/2 teaspoon balsamic vinegar)
  • 1/2 Tsp. Orange zest
  • 4 Ounces Chèvre, softened
  • Salt
Directions

  1. 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.

  2. 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. 

Calories 80
Total Fat 4 g
Saturated Fat 2.5 g
Cholesterol 15 mg
Sodium 90 mg
Total Carbohydrates 7 g
Dietary Fiber 1 g
Sugar 5 g
Protein 4 g