Goat's curd crostini with honey roasted beetroot and honeycomb recipe

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
• 250 g sugar
• 3 tbsp honey
• 2 tbsp glucose
• 3 tsp bicarbonate of soda
• 1 splash of water