Remember how I told you guys last week that I had more ideas in stock for my pickled beetroot? Here’s one of them. And so is this pickled beet and basil grilled cheese sandwich. But this one is a doozy! I love tossing recipe ideas around in my head to see what flavor combinations would strike my fancy, and this one just stuck like glue. So I hope I get you guys excited enough to try this one at home, because the flavors in this one are seriously awesome! It may seem a bit complicated (and the recipe may seem a bit long) but don’t let that fool you. This is actually really fun to make (and eat). By the way, what I mean by jelly here is what’s commonly referred to as “jello” in the US, that jiggly thing, and not the one you spread on toast and bagels and etc. Just wanted to make that clarification before I proceed. Last week I shared my pickled beets recipe and here I have used that same recipe to make the pickled beet jelly. I used a combination of the pickle juice and the pickled beet, but alternatively you can use fresh beets with pickle juice too. So this would be a great way to use any leftover pickle juice from that previous recipe. This jelly has a really wonderful, sharp sweetness and the beet flavor is also striking. If you like it even sharper, you can add another teaspoon or two of balsamic vinegar. But I like the balance of flavors as it is, so I didn’t add extra spices or anything else. The goat cheese was whipped with butter and cream and flavored with herbs and black pepper. Goat cheese is always an easy option for delicious appetizers (like this goat cheese and roasted fig tartlets, mango chutney appetizers with goat cheese, and these pear, prosciutto, goat cheese and honey tarts!). Here, I added some caramelized/candied pistachios which turned out to be a stroke of genius (if I say so myself 🙂 ) because they added a lovely crunch and sweetness. So the tart, creamy goat cheese had these little pockets of crunchy sweetness where the caramelized pistachios were buried. Amazing! The caramelized coating actually melts off of the pistachios once they are covered in goat cheese but of course the caramel flavor remains in these little pockets interspersed throughout the goat cheese. I loved it so much, I could have eaten the goat cheese on its own, but I didn’t. You’re welcome. This appetizer (unlike a lot of other savoury dishes I make) isn’t spicy. But it is oh so flavorful! Between the pickled beetroot jelly, flavored goat cheese, candied pistachios and the orange and herb butter, this is nothing short of a slice of heaven in your mouth! So, I didn’t see the need to add chilli to it as well. It’s got a touch of sweetness and a pinch of savoury with the creamy goat cheese and herbs. Very acceptable for an appetizer. I have to admit I couldn’t take pictures of the process much. The idea of the whole thing was so exciting I hardly stopped until it was done and I had tasted it. Oops for that. Wouldn’t this be perfect for a wine and cheese night? Say with a glass of bubbly?
How to make this recipe easier
For big parties and easy assembly, you could just pickle thin slices of beet and top these slices with the goat cheese instead. You could even take out the crackers altogether and serve this as an appetizer with a small salad. So for one last time, what flavors and textures can you expect here? Pickled beet jelly (sharp in flavor and smooth in texture), crunchy and sweet candied pistachios, crunchy crackers and creamy and savoury goat cheese with orange and herbs that result in an amazing citrussy freshness and aroma. The flavors all have great balance and come together to give you a great appetizer that would be the perfect start to a memorable meal. This will be a great idea for a vegetarian hors d’oeuvres which I’m sure the non-vegetarians will also enjoy just as much! Update – Here’s another fantastic recipe using the Pickled Beet! A delicious Pickled Beet and Basil Grilled Cheese Sandwich! This weekend is going to be a busy one in TFB kitchen. I’ll be getting up to all sorts of mischief there and you can find out all about it on FACEBOOK, INSTAGRAM, PINTEREST and GOOGLE-PLUS where I share pictures of what’s cooking and all the other amazing recipes that I come across! You can say hi to me through email too. Do subscribe to get future posts and recipes by entering your email address below or on the side bar 🙂
