Beetroot mousse on toast

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Beetroot mousse on toast

Name: Beetroot mousse on toast
Prep time: 15 min
Total time: 15 min
Yield: 4 Porções
Ingredients: 8 unit(s) A few slices of Portuguese or Italian bread; 1 unit(s) Boiled Red Beetroot; 100 g Fresh cheese (like Cream cheese); 100 ml Liquid cream, amounts to be adjusted according to desired consistency; 1 to taste Black pepper, salt, cumin (seeds or powder)

🇧🇷Brazil

•

View in original language

(Português)

15 min(s)

4 servings

Joseph

@cozinhadorooftop

Ingredients
Recipe

A few slices of Portuguese or Italian bread8 unit(s)
Boiled Red Beetroot1 unit(s)
Fresh cheese (like Cream cheese)100 g
Liquid cream, amounts to be adjusted according to desired consistency100 ml
Black pepper, salt, cumin (seeds or powder)1 to taste

Toast the two centimeter thick slices of bread
If the beet is raw, steaming or in the oven on aluminum foil, stick a knife in it: if it sinks easily, then your beet is cooked
In a blender, mix the diced beetroot with the fresh cheese and cumin. Add the liquid cream a little at a time until you reach the desired consistency.
Adjust the seasoning to your liking, spread the mousse on the toast: it's ready!
Note: If the mousse is too liquid, add a little gelatin. You can also add gorgonzola cheese, for example, for flavor, as you wish.

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Beetroot mousse on toast

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