Recipe for verrines with goat cheese, honey and toasted beetroot
Whisk the cheese and cream together in a bowl. Season with salt and pepper. Divide the mixture among the verrines.
Ingredients · Servings 6
- 200g of fresh goat cheese
- 12 slices of bread
- 4 tablespoons of 15% fat cream
- 50 cl of wildflower honey
- 5 cl of wine vinegar (instead of 10 cl), Sherry for me
- 2 cooked beets
- 4 tablespoons of chopped chives (replaced here by parsley)
- cell
- pepper
Method · 15 min
- Whisk the cheese and cream together in a bowl. Season with salt and pepper. Divide the mixture among the verrines.
- Heat the vinegar and honey in the saucepan.
- Slice the beets into rounds and then cut out 12 shapes of your choice using a cookie cutter.
- Pour the honey mixture over the cheese and place the stars on top.
- Toast the bread slices and serve immediately.
Heat the vinegar and honey in the saucepan.
Slice the beets into rounds and then cut out 12 shapes of your choice using a cookie cutter.
Pour the honey mixture over the cheese and place the stars on top.
Toast the bread slices and serve immediately.
