Save A vibrant trio of elegant seasonal starters, each plated to resemble a clover leaf, celebrating fresh ingredients and bold flavors—perfect for impressing guests at any gathering.
This recipe has become a favorite for entertaining, always drawing compliments for its presentation and taste.
Ingredients
- Green Pea & Mint Purée: 200 g fresh or frozen green peas, 1 small shallot finely chopped, 1 tbsp olive oil, 5 fresh mint leaves, 1 tbsp crème fraîche, Salt and freshly ground black pepper
- Roasted Beet Carpaccio: 2 small cooked beets peeled and thinly sliced, 1 tbsp balsamic vinegar, 1 tbsp extra-virgin olive oil, 1 tsp honey, Salt and pepper
- Goat Cheese & Pistachio Mousse: 120 g fresh goat cheese softened, 2 tbsp mascarpone cheese, 1 tbsp lemon juice, 1 tbsp chopped fresh chives, 2 tbsp shelled pistachios finely chopped, Freshly ground black pepper
- Garnish: Handful of baby arugula leaves, Edible flowers optional, Extra chopped pistachios
Instructions
- Prepare the Green Pea & Mint Purée:
- In a small saucepan, heat olive oil and sauté shallot until translucent. Add peas and cook for 2–3 minutes (longer if frozen). Drain and rinse under cold water. Blend peas mint crème fraîche salt and pepper until smooth. Chill until ready to serve.
- Prepare the Roasted Beet Carpaccio:
- Whisk balsamic vinegar olive oil honey salt and pepper in a small bowl. Arrange beet slices on a plate and drizzle with the dressing. Chill.
- Prepare the Goat Cheese & Pistachio Mousse:
- In a bowl mix goat cheese mascarpone lemon juice chives and black pepper until creamy. Fold in chopped pistachios. Refrigerate for 10 minutes to firm up.
- Assemble the Starters:
- On each plate arrange three leaves in a clover shape one scoop green pea purée one beet slice and one quenelle of goat cheese mousse. Garnish with baby arugula edible flowers and extra pistachios. Serve immediately.
Save Sharing these starters has become a lovely tradition during family gatherings.
Notes
Pair with a dry Sauvignon Blanc or a crisp sparkling wine.
Required Tools
Saucepan Blender or food processor Mixing bowls Mandoline or sharp knife Serving plates and spoons
Allergen Information
Contains dairy (crème fraîche goat cheese mascarpone) and nuts (pistachios). Always check labels for hidden allergens in processed ingredients.
Save These starters impress both in flavor and presentation every time.
Recipe Guide
- → What is the best way to prepare the green pea and mint purée?
Sauté shallots gently in olive oil until translucent, then add peas and cook briefly before blending with fresh mint, crème fraîche, salt, and pepper. Chill before serving for a smooth, refreshing purée.
- → How should the roasted beet carpaccio be dressed?
Whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper. Drizzle this dressing over thinly sliced roasted beets, then chill to meld flavors.
- → Can the goat cheese and pistachio mousse be prepared ahead of time?
Yes, mixing goat cheese, mascarpone, lemon juice, chives, and black pepper until creamy and folding in chopped pistachios can be done in advance. Refrigerate for at least 10 minutes to firm up before serving.
- → What garnish enhances the visual appeal of these starters?
Baby arugula leaves and edible flowers provide a fresh, vibrant finish, while extra chopped pistachios add texture and a pop of color to the plating.
- → Are there suitable substitutions for dairy in this dish?
For a dairy-free version, use plant-based crème fraîche and cheese alternatives, which maintain creaminess while accommodating dietary restrictions.