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Rye toast bites with fried olives and beetroot dip

You don’t have to break the bank to make nutritious treats. These rye toast bites with fried olives and beetroot dip make perfect canapés.

SERVES 4–6 // COOKING TIME 1 hour 20 min

For the rye toast bites
4 slices dark rye bread
¼ cup butter, melted
For the beetroot dip
2 large beetroots
4 garlic cloves
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
½ lemon, juiced
  cup yoghurt
2 tbsp olive oil
Salt and pepper
For the fried olives
½ cup flour
2 eggs, well beaten
½ cup breadcrumbs (half regular, half panko)
200 g pitted green olives
Oil, for deep-frying
Handful fresh parsley, plus to garnish

For the rye toast bites
1. Preheat oven to 100ºC.
2. Using a knife or a round cookie cutter, cut the bread into small rounds. Brush with melted butter.
3. Bake for 10–15 minutes until crisp.
For the beetroot dip
1. Preheat oven to 180ºC.
2. Wrap each beetroot in foil, adding 1 tsp water per beetroot before sealing closed.
3. Roast for 40–60 minutes, until the beetroot is tender. Wrap garlic in foil and add it during the last 10 minutes of cooking time. Cook until soft.
4. Leave the beetroot to cool completely before peeling off the skins.
5. Roughly chop the beetroot and place in a food processor along with the remaining ingredients. Blitz until smooth. Season with salt and pepper.
For the fried olives
1. Set up a breading station. Place the flour, eggs and breadcrumbs into three bowls.
2. Dry the olives on paper towel. One by one, roll them in flour, followed by egg, and finally the breadcrumbs.
3. Heat oil to medium heat and fry the olives until golden.
4. To serve, pipe dollops of beetroot dip on to the toast, and top with fried olives. Garnish with parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

On a bit of a rye-high? Serve these rye and honey-crusted veggies with sriracha mayo alongside your other appetisers.

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