BEETROOT, MUSHROOM & CREAM CHEESE BITES

Ingredients 

• 150g pre-cooked beetroot (about 2-3 medium beetroots), roughly chopped
• 3 tbsp crème fraîche
• 125g cream cheese, softened
• Small bunch of dill, finely chopped
• 40g unsalted butter
• 250g brown mushrooms, thinly sliced
• 3 garlic cloves, finely minced
• 12 mini blinis or small toasty rounds

Method 

1. Make the beetroot spread: In a blender or using a hand mixer, pulse together the chopped beetroot, crème fraîche, and cream cheese until coarsely combined. You want a vibrant, chunky spread. Season with salt and freshly ground black pepper, then stir in half of the chopped dill. Set aside to chill and firm up.
2. Prepare the mushrooms: In a frying pan over medium heat, melt the butter. Add the garlic and mushrooms, and sauté until the mushrooms become deeply golden and any liquid has evaporated, about 6-7 minutes. Season with salt and pepper and remove from the heat.
3. Assemble the bites: Arrange the blinis on a serving platter. Spread each one with a teaspoon or so of the chilled beetroot-cream cheese mixture. Top with a small pile of the garlic mushrooms, and finish with a sprinkle of the remaining dill.
4. Serve: Arrange elegantly and serve chilled or at room temperature as part of a festive canapé selection