Goat Cheese with Roasted Beetroot and Pear 'Butter'
Appetizers • World
Description
Goat Cheese with Roasted Beetroot and Pear 'Butter'
Ingredients
- Goat cheese 5 oz
- Beetroot 5 oz
- Ciabatta 0 oz
- Truffle Oil 0 fl oz
- Toasted Sesame 0 oz
- Pistachios 0 oz
- Cress salad 0 oz
- Salt 0 oz
- Green peppercorns 0 oz
- Pea purée 0 oz
- Olive Oil 0 fl oz
- Malt Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Wash the beetroot thoroughly, wrap it in foil, and bake in a preheated oven for about an hour. Then cool, peel, and cut into equal pieces. Blend the prepared beetroot until it reaches a porridge-like consistency. Season with truffle oil, olive oil, salt, and black pepper.
Step 2
Combine pear puree, olive oil, and white wine vinegar, and whisk until smooth.
Step 3
Slice the ciabatta into boat shapes and lightly toast in a toaster or oven.
Step 4
On the toasted baguette, generously spoon the goat cheese using a teaspoon. Shape the beetroot into quenelles using two tablespoons and place them on top of the goat cheese. Arrange the baguette with cheese and beetroot on a plate, drizzle with the pear dressing, and garnish with nuts and cress salad.
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