Goats curd crostini with honey roasted beetroot and honeycomb recipe

• 250 g (8.8oz) goats curd you could use a decent soft goats 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 (8.8oz) sugar
• 3 tbsp honey
• 2 tbsp glucose
• 3 tsp bicarbonate of soda
• 1 splash of water

1. For the honeycomb: place the sugar, glucose, honey and the water into a large saucepan this is important because your honeycomb will puff up and swell as it cooks.
2. Place a sugar thermometer into the pan and slowly bring the contents of the pan to 150 degrees.
3. Turn the heat off and add the bicarbonate of soda and whisk briefly just until the mixture begins to puff up it will start to look like honeycomb at this stage.
4. It will quadruple in size.
5. Tip the very hot mixture very gently and carefully onto a tray lined with silicon paper and leave to cool.
6. Store the honeycomb in an airtight container in a cool dry place until required.
7. To assemble the canape: heat the olive oil in a large non-stick frying pan and gently fry the granary bread discs so that they are golden brown and lightly crunchy.
8. Dice the cold, cooked beetroot about 1/2 cm cubes.
9. Spoon a generous dollop of goats curd onto each disc so that it covers about 2/3 of the disc.
10. Place a small dollop of the diced beetroot on top of the goats curd.
11. Smash some honeycomb to the size of coarse bread crumbs and sprinkle over the canapes.
12. Drizzle over some honey and serve

goats curd, honeycomb, granary bread, olive oil, honey, sugar, honey, glucose, bicarbonate, water

Taken from www.lovefood.com/guide/recipes/23012/goats-curd-crostini-with-honey-roasted-beetroot-and-honeycomb-recipe (may not work)