Crispy bread, creamy goats cheese, balsamic beetroot and sharp pickled shallots.
Ingredients:
- 2 thick slices of sourdough or rustic bread
- 2 tablespoons olive oil
- 200 grams cooked beetroot, roughly chopped
- 2 tablespoons Blackberry & Thyme Infused Balsamic
- 80 grams soft goats cheese
- 1 fresh flat-leaf parsley, roughly torn
- 2 shallots, finely sliced into rings
- 3 tablespoons Irish Heritage Apple Infused White Condiment
Method:
- Pickle the shallots: Pour 3 tablespoons Irish Heritage Apple Infused White Condiment over the sliced 2 shallots, finely sliced into rings and place in a pan over a low heat fr 10 mins. The longer they sit, the better.
- Dress the beetroot: Toss the 200 grams cooked beetroot, roughly chopped in 2 tablespoons blackberry & thyme balsamic until well coated. Set aside to absorb the flavours.
- Fry the bread: Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Fry the 2 thick slices of sourdough or rustic bread until golden and crisp on both sides.
- Assemble: Spread 80 grams soft goats cheese over each slice, pile on the dressed beetroot, scatter over the 1 fresh flat-leaf parsley, roughly torn and finish with the drained pickled shallots. Eat straight away.
