Goats curd crostini with honey roasted beetroot and

Name: Goats curd crostini with honey roasted beetroot and honeycomb recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) goats curd you could use a decent soft goats cheese instead; 4 small cooked and peeled beetroot not pickled; 1 small chunk of honeycomb (recipe below); 1 loaf granary bread sliced, cut into 20 discs about 4cm in diameter; 3 tablespoons olive oil; 1 tbsp honey; 250 g (8.8oz) sugar; 3 tbsp honey; 2 tbsp glucose; 3 tsp bicarbonate of soda; 1 splash of water

Servings: persons

250 g (8.8oz) goats curd you could use a decent soft goats cheese instead
4 small cooked and peeled beetroot not pickled
1 small chunk of honeycomb (recipe below)
1 loaf granary bread sliced, cut into 20 discs about 4cm in diameter
3 tablespoons olive oil
1 tbsp honey
250 g (8.8oz) sugar
3 tbsp honey
2 tbsp glucose
3 tsp bicarbonate of soda
1 splash of water

1
For the honeycomb: place the sugar, glucose, honey and the water into a large saucepan this is important because your honeycomb will puff up and swell as it cooks.
2
Place a sugar thermometer into the pan and slowly bring the contents of the pan to 150 degrees.
3
Turn the heat off and add the bicarbonate of soda and whisk briefly just until the mixture begins to puff up it will start to look like honeycomb at this stage.
4
It will quadruple in size.
5
Tip the very hot mixture very gently and carefully onto a tray lined with silicon paper and leave to cool.
6
Store the honeycomb in an airtight container in a cool dry place until required.
7
To assemble the canape: heat the olive oil in a large non-stick frying pan and gently fry the granary bread discs so that they are golden brown and lightly crunchy.
8
Dice the cold, cooked beetroot about 1/2 cm cubes.
9
Spoon a generous dollop of goats curd onto each disc so that it covers about 2/3 of the disc.
10
Place a small dollop of the diced beetroot on top of the goats curd.
11
Smash some honeycomb to the size of coarse bread crumbs and sprinkle over the canapes.
12
Drizzle over some honey and serve

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g (8.8oz) goats curd you could use a decent soft goats cheese instead, 4 small cooked and peeled beetroot not pickled, 1 small chunk of honeycomb (recipe below), 1 loaf granary bread sliced, cut into 20 discs about 4cm in diameter, and more.

Yes, Goats curd crostini with honey roasted beetroot and honeycomb recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goats curd crostini with honey roasted beetroot and honeycomb recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions