Crispy, toasted bread rounds provide the perfect foundation for a piped goat cheese mixture topped with balsamic vinaigrette–coated slices of raw golden beets.
Golden Beet & Goat Cheese Canapés
Serves: 12
Ingredients
- 4 slices rustic white bread, frozen
- 3 small golden beets*
- Golden Balsamic Vinaigrette (recipe follows)
- 4 ounces goat cheese, room temperature
- 2 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon fresh ground black pepper
- Garnish: fresh ground black pepper
Instructions
- Preheat oven to 350°.
- Using a fluted 2-inch round cutter, cut 3 rounds from each frozen bread slice, 12 total, discarding scraps. Place bread rounds on a rimmed baking sheet, and let bread rounds thaw.
- Bake until bread rounds are toasted, crisp, and golden brown, 10 to 12 minutes, turning over half- way through baking time. Let toasted bread rounds cool completely, store in an airtight container until needed, and use within the same day.
- Peel beets and cut off and discard root ends and green tops. Cut 12 thin slices from beets the same diameter as bread rounds.
- In a small bowl, combine beet slices and Golden Balsamic Vinaigrette, tossing to coat.
- In a medium bowl, beat together goat cheese, cream cheese, heavy cream, salt, onion powder, garlic powder, and pepper with a mixer at medium speed until combined. Transfer cheese mixture to a piping bag fitted with a small open star tip (Wilton #32). Pipe a border around the outer edge of each toasted bread round and continue to pipe to fill in circle. Place a beet slice on top of cheese layer on each toasted bread round.
- Just before serving, brush beets with more Golden Balsamic Vinaigrette, if needed, and garnish with fresh ground black pepper, if desired.
Notes
*Choose beets that are approximately 2 inches in diameter.
Golden Balsamic Vinaigrette
Serves: ⅓ cup
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 2 tablespoons golden balsamic vinegar
- 1⁄2 teaspoon very finely chopped shallot
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon granulated sugar
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
Instructions
- In a small jar with screw-top lid, combine oil, vinegar, shallot, mustard, sugar, salt, and pepper, shaking vigorously to emulsify. Let stand at room temperature for flavors to develop. Shake again before using. Use immediately, or refrigerate and use within 2 days. Let come to room temperature, and shake again before using.
