This is a wonderful recipe for using up all that great honey sitting in the cupboard.
(Many thanks to Nicole for translation and Bruno for the photo.)
Beetroot and goat cheese nibbles with honey and balsamic syrup
Translated from Christelle Tanielian ,special collaboration, La Presse, November 29th 2014
2 squares of store bought flaky pastry ,(1/2 lb each- 225gr), 10 inches square
3 teaspoon old fashioned mustard
3 small beetroots (about ¼ lb each-100 gr), cooked,peeled and sliced to make 18 slices, ¼ inch thick
2 small goat cheese logs (about1/4 lb- 125g each) cut in 18 slices
1 small egg yolk mixed with a little milk for brushing
White sesame seeds to sprinkle
¼ cup-(60 ml) liquid honey
Cracked black pepper
Aragula, water cress or baby beetroot leaves to serve (optional)
Heat oven at 350 F
With a round cookie cutter (about 3 in. diameter), cut 18 circles of flaky pastry
Spread mustard on each circle of pastry leaving a border (½ inch) free
Place a slice of beetroot in the middle of each circle. Cover each one with a slice of
Cheese and add pepper.
Brush edges with the mixture of egg yolk and milk and sprinkle edges with sesame seeds
Cook in oven during 20 -25 minutes or until the pastry is golden and the cheese melted.
Sprinkle with oregano.
In a thick bottom pot,mix honey and balsamic vinegar and bring to the boil. Cool
for a few minutes until lukewarm and the syrup thickens. Spread syrup over