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Goat Cheese & Beetroot Amuse Bouche
Submitted by Reem Ayyash on November 18, 2012 in Appetizers, Canapes
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 30 slices Round Slices/Medallions Of Pickled Beetroot
- 1 cup Goat Cheese, Room Temperature
- Fresh Thyme Leaves, Rock Salt, For Garnish (optional)
Preparation Instructions
1. On a cutting board, lay out the slices of beetroot and pat them dry with a paper towel.
2. Use a small cookie cutter in any shape you like, and cut out as many shapes as you can.
3. Place one of the beetroot cut-outs back inside the cookie cutter, add half a teaspoon of goat cheese into the cutter as well. Press down on your work surface to make sure there are no air bubbles. Place another beetroot cut-out on top (like a sandwich).
4. Slide the sandwich out of the cookie cutter and place the finished amuse bouche on a serving plate. Repeat with remaining goat cheese and cut-outs. Once done, garnish with thyme leaves, or sprinkle a little rock salt on top. You can even drizzle balsamic reduction on the plate.
5. Serve immediately or cover and keep in fridge until your guests arrive.
