Easy Appetizer: Beet and Goat Cheese Canapés

Ingredients

• 2-3 large beets
• 7 oz goat cheese
• 1/4 c heavy cream
• Fresh thyme sprigs
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 F.
2. Wrap your beets in foil, drizzle a little olive oil on top, and seal up the foil package.
3. Put package either on a baking sheet or straight on the oven rack and set a timer for 1 hour.
4. While your beets are roasting, whip your goat cheese and add your cream one tablespoon at a time until you have a super smooth (but NOT runny) mixture. Add a pinch of salt and pepper.
5. Put your mixture in a piping bag with an open star tip.
6. Remove your beets from the oven and let them cool for a few minutes. Put some gloves on, get a kitchen towel, and rub the outside of your roasted beets until all the skin comes off.
7. Slice into 1/4-inch slices.
8. Use an inch or inch and a half cookie round to punch out your bite-size beet pieces.
9. Pipe a little of your goat cheese mixture onto each beet round and top with a little sprig of fresh thyme.
10. Serve your appetizers with wooden skewers or festive toothpicks!

Recipe Notes & Variations

• If you can’t find goat cheese, try replacing with cream cheese or ricotta.
• Play with herbs too—you can switch out thyme for rosemary or mint. We also love this appetizer made with lightly pickled beets!
• If you’re still feeling cheesy after this light and easy appetizer (we bet you will be) try this Spring Onion and Asparagus Gnocchi with Burrata recipe.