Goat's curd crostini with honey roasted beetroot and honeycomb recipe
Whether you love making canapés for entertaining, or usually provide your guests with a dry roasted peanut (or an olive if they’re lucky!), this nibble with a pre-lunch drink is the perfect idea.
Ingredients
- 250 g goat’s curd – you could use a decent soft goat’s 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
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