Crostini with hummus, red beet, grilled zucchini and goat cheese

Name: Crostini with hummus, red beet, grilled zucchini and goat cheese
Ingredients: 2 units.items Focaccia bread rosemary; 20 ml olive oil abequina Valderama; Balsamic/truffle crumble Jorda; 1 units.items Red beet French cooked; Long spring onion; 8 units.items Soft goat cheese in oil mollerij; 20 ml Balsamic dressing Hellmann's; 0.2 units.items Green courgette; 30 g Hummus red beet; Brown hazelnuts; Frisée lettuce Spanish

This crostini is made with Focaccia Mediterranea from Lanterna, a true Italian flavor enhancer.

This light Southern-style bread made from yeast dough is prepared according to age-old tradition and with extra virgin olive oil from the first pressing. The focaccia is pre-baked on a large tray and can be cut into various shapes. The focaccia has a delicious Mediterranean flavor and is the perfect accompaniment to salads, soups, buffets, and barbecues, both cold and warm, but also delicious as a sandwich.

Ingredients

2units.itemsFocaccia bread rosemary

20mlolive oil abequina Valderama

Balsamic/truffle crumble Jorda

1units.itemsRed beet French cooked

Long spring onion

8units.itemsSoft goat cheese in oil mollerij

20mlBalsamic dressing Hellmann's

0.2units.itemsGreen courgette

30gHummus red beet

Brown hazelnuts

Frisée lettuce Spanish

Preparation

Cut 2 slices of focaccia about 2 to 3 cm thick, drizzle them with olive oil, and grill them on the grill pan until nice grill marks appear.
Spread the crostini with the beetroot hummus.
Cut the beetroot into fine brunoise, season with pepper and salt, and place on top of the spread crostini.
Grill the slices of zucchini and place them warm in the balsamic dressing to marinate.
Top the crostini with the cubes of goat cheese and the quartered slices of zucchini.
Garnish with the crumble, hazelnut, frisée lettuce, and optionally some more hummus.