Creamed Blue Cheese And Roast Beetroot Toasts |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. 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:
1. Preheat the oven to 375F
2. Wrap the beetroot loosely in foil and roast for about an hour until really tender.
3. Leave to cool then peel off the skin with your fingers, slice into wedges and toss with a little olive oil.
4. Beat together the cheese, crème fraiche, chilli and lemon zest and season.
5. 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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