Recipe
Creamed Blue Cheese And Roast Beetroot Toasts Recipe
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Bluessinger9 / All my dishes 1 year, 3 months ago
This dish is from the River Cottage and is good for parties. You could also serve it, rather than on toast, inside thin slices of seared beef fillet.
Prep:15m Cook:60m Servings:12
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 Bluessinger |
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Fans
Ingredients
- 1 medium or 2 small beetroot
- 100-150g extra virgin olive oil
- 200g blue cheese, grated or crumbled
- 3 tbsp crème fraiche
- 2 tsp deseeded and finely chopped red chilli
- finely grated zest of 1 lemon
- salt and black pepper
- 12 squares brown toast
- 1 sprig fresh thyme
Directions
- Preheat the oven to 375F
- Wrap the beetroot loosely in foil and roast for about an hour until really tender.
- Leave to cool then peel off the skin with your fingers, slice into wedges and toss with a little olive oil.
- Beat together the cheese, crème fraiche, chilli and lemon zest and season.
- To serve, spread a little of the blue cheese mix on each square of toast and top with a wedge of beetroot and a few thyme leaves.
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elgab89 1 year, 3 months ago said:
Very nice recipe - beetroots get such a nice caramelized taste when you bake them. You mentioned brown toast - do you mean wheat bread toasted? I wonder how would this work on a pumpernickel bread.
bluessinger9 1 year, 3 months ago said:
Yes, wholemeal bread toasted (I am originally from the UK and the terms brown and white bread are obvious there - sorry!) I think this would work very well on pumpernickel - the key is for the base to be very crunchy and be able to hold together in the seconds it will remain on the plate :)
chefmeow 1 year, 3 months ago said:
This is a great post. You have my interest up. High 5.
bakerrakka 1 year, 3 months ago said:
Oh yes! i love these two ingredience but never thought to bring them together, beets and blue cheese, it just sound like a winner, cant wait to try this!!