Goat Cheese & Beetroot Amuse Bouche

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   On a cutting board, lay out the slices of beetroot and pat them dry with a paper towel.

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   Use a small cookie cutter in any shape you like, and cut out as many shapes as you can.

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   Place one of the beetroot cut-outs back inside the cookie cutter, add half a teaspoon of goat cheese into the cutter as well.

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   Press down on your work surface to make sure there are no air bubbles.

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   Place another beetroot cut-out on top (like a sandwich).

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   4.

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    Slide the sandwich out of the cookie cutter and place the finished amuse bouche on a serving plate.

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    Repeat with remaining goat cheese and cut-outs.

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    Once done, garnish with thyme leaves, or sprinkle a little rock salt on top.

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    You can even drizzle balsamic reduction on the plate.

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    5.

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    Serve immediately or cover and keep in fridge until your guests arrive.

* Per serving · 4 servings · Values may vary.

No additional tips available.