KEY POINTS:
Tasty nibbles with a bit of crunch. Makes about 20, depending on the size of the bread 1 grain bread stick
Olive oil
3 medium-sized beetroot
Salt
Zaatar
Toasted walnuts, roughly chopped
Thick Greek yoghurt
Fresh mint leaves
Extra virgin olive oil
1. Preheat oven to 200 C. Slice the bread into thin rounds and brush on both sides with olive oil. Sprinkle with a little salt and bake for about 7 minutes or until golden - watch carefully. Remove from the oven and let cool.
2. Peel and chop the beetroot. Put them in a saucepan, cover with salted water and boil for 30 minutes or until soft. Drain and then puree with 1 tablespoon of olive oil, check for seasoning.
3. To serve, put small spoonfuls of the beetroot on top of the crostini. Sprinkle with zaatar and walnuts. Top with a small amount of yoghurt and some shredded mint. Finish with a drizzle of extra virgin olive oil.
