RYE CRISPS with BEET MERLOT JELLY, ALMOND CHEESE, and CRESS

SERVES 6 TO 8 (24 CANAPES TOTAL)

If you look closely, you’ll see that this canapé plays on flavors found in the Roasted Beet Salad with Citrus and Tarragon Cashew Cream (here). What can I say? The combo of beets, watercress, and citrus just works so well! For this gorgeous starter nibble, you’ll need ½-inch round silicone molds to form the jelly into rounds. Or use an 8-inch square pan and cut the jelly into squares instead. —CHAD

BEET MERLOT JELLY

2 cups beet juice (see Pro Tip, here)

2 cups merlot wine

2 sprigs fresh thyme

½ tablespoon sea salt

2½ tablespoons agar flakes, or 2 teaspoons agar powder

RYE CRISPS

6 slices dark rye bread

2 tablespoons everyday olive oil

Sea salt and freshly ground black pepper

ASSEMBLY

¾ cup plant-based spreadable almond cheese, such as from Kite Hill

1 grapefruit, segmented and halved

½ cup Ninja Nuts (here) or other candied nuts, chopped

1 cup micro cress or baby watercress

Flake salt such as Jacobsen’s, for garnish

FOR THE BEET JELLY: Combine the beet juice, merlot, and thyme in a small saucepan. Bring to a boil over high heat, then cut the heat to medium and simmer until the liquid reduces in volume by about half (to about 2 cups), about 30 minutes total.

Whisk in the salt until dissolved. Sprinkle in the agar and let simmer until the agar is dissolved, 2 to 3 minutes, stirring once or twice. Remove from the heat.

Set 2 (12-cup) sheets of ½-inch round silicone molds on 2 baking sheets (to catch excess liquid). (Or use an 8-inch square pan instead of the silicone molds to make squares instead of rounds.) Pour the hot beet liquid into the molds (or pan). Chill in the refrigerator until the jelly has set, about 1 hour. Remove the rounds from the molds (or cut the jelly in the pan into 24 squares).

FOR THE RYE CRISPS: Preheat the oven to 375ºF. Drizzle or brush the bread slices all over with oil and sprinkle with salt and pepper. Cut each slice of bread into 4 triangles or squares. Arrange the slices in single layers on baking sheets and bake until crisp and golden, 5 to 7 minutes. Remove from the oven and set aside.

TO ASSEMBLE: Spread the almond cheese on one side of each crisp to completely cover. Top each with a jelly round or square, half a grapefruit segment, a nut, and a sprig of cress. Garnish with flake salt.

OPTIONS

You could make the beet-merlot mixture into a sauce instead of a jelly. Just skip the agar and let the mixture cool in the pan. Serve it over roasted vegetables (such as beets!) for an earthy kick.

For an extra shot of flavor up your nose, grate some fresh horseradish over the canapés before serving.

Pro Tip

You can buy beet juice or make it in a juicer (see Pro Tip, here). If you don’t have a juicer, you could also puree 1 cup peeled chopped beets and 2 cups water in a blender, then strain the mixture to get 2 cups beet juice.