Goat Cheese and Beet Flowers on Brioche
Pretty and colourful, these goat cheese bites make a great holiday hors d’oeuvre.
Ingredients
- 2 red beets, peeled and thinly sliced on a mandoline
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) lemon juice
- 4 square slices brioche or white bread
- 1 tbsp butter
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 3 oz (85 g) ripened goat cheese, cut into 16 rounds
- 2 tbsp roasted hazelnuts, chopped
- 1 tsp tarragon or chervil leaves
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the beets with the oil. Season with salt and pepper. Spread the beets out on the baking sheet in an even layer. Cover with parchment paper. Cook for 15 minutes or until tender. Remove the top piece of parchment paper. Drizzle with the lemon juice and let cool.
Pretty and colourful, these goat cheese bites make a great holiday hors d’oeuvre.