Goat Cheese & Beetroot Amuse Bouche

• 30 slices Round Slices/Medallions Of Pickled Beetroot
• 1 cup Goat Cheese, Room Temperature
• Fresh Thyme Leaves, Rock Salt, For Garnish (optional)

1. 1.
2. On a cutting board, lay out the slices of beetroot and pat them dry with a paper towel.
3. 2.
4. Use a small cookie cutter in any shape you like, and cut out as many shapes as you can.
5. 3.
6. Place one of the beetroot cut-outs back inside the cookie cutter, add half a teaspoon of goat cheese into the cutter as well.
7. Press down on your work surface to make sure there are no air bubbles.
8. Place another beetroot cut-out on top (like a sandwich).
9. 4.
10. Slide the sandwich out of the cookie cutter and place the finished amuse bouche on a serving plate.
11. Repeat with remaining goat cheese and cut-outs.
12. Once done, garnish with thyme leaves, or sprinkle a little rock salt on top.
13. You can even drizzle balsamic reduction on the plate.
14. 5.
15. Serve immediately or cover and keep in fridge until your guests arrive.

medallions, goat cheese, thyme

Taken from tastykitchen.com/recipes/appetizers-and-snacks/goat-cheese-beetroot-amuse-bouche/ (may not work)