If you’re looking for a completely original idea for a starter, these beetroot and feta miniPleesecakes might just be the answer! You’ve got to like feta and you’ve got to like beetroot (although sweet potato or butternut squash would work instead).
Pleesecakes' Cakes that Pleese: Beetroot & Feta Minis
Print ThisIngredients
- For the base
- 95g savoury cream crackers
- 30g unsalted butter, melted
- 30g mixed seeds
- For the filling
- 160g cream cheese
- 40g feta cheese
- 100g cooked beetroot
- Salt and pepper
- For the topping
- 45g rocket
- 20g mixed seeds
- 30g feta cheese,
- finely chopped
- 10ml balsamic vinegar
- 1 tsp olive oil
Instructions
Blitz the crackers to a coarse crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter, and give it a good stir to make sure that all the crackers are nicely coated, then mix in the seeds.
Divide evenly between three moulds, press down gently to make your base and place in the fridge for 30 minutes to firm up.
Beat the cream cheese and feta cheese together. Whizz the beetroot into a fine paste in a food processor. l Add the beetroot to the cheese mixture along with a healthy pinch of salt and pepper, and mix together thoroughly. Spoon into the moulds and level off with a palette knife. Whack ’em in the fridge for at least 2 hours to set.
Once firm, remove from the fridge and take them out of the moulds.
To top these beauts, mix the rocket (arugula) with the balsamic vinegar and olive oil. Put the feta onto each cheesecake. Scrunch the salad into three equal balls and place on top of each cheesecake. Add a sprinkle of seeds and you’re ready to serve and WOW your guests!
Pleesecakes by Joe Moruzzi & Brendon Parry, Quadrille, £15.
