The Northern Express Herald

Toast with goats cheese, thyme and beetroot

45 min
for 2 people
Simon Gault
By
Simon Gault

Chef and Restauranteur

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Toast – a food group in itself. Such a versatile snack or quick meal. If you’re gluten intolerant you don’t need to miss out, there are plenty of gluten-free options or paleo type breads available too now. I’ve got a classic combo going on with roasted baby beets and goats cheese. Of course, I’ve added a few tips and a little five per cent magic to take these toasts to the next level.

Ingredients

4Baby beetroots (Main)
4 slicesSourdough bread (Main)
2 TbspExtra virgin olive oil
2 clovesGarlic, peeled
100 gSoft goat's cheese, chevre (Main)
2 TbspThyme leaves (Main)
2 TbspRunny honey

Directions

  1. Preheat oven to 180C.
  2. Place the baby beets in a small roasting pan and cook until soft, let them cool then slice in ½ cm slices, set aside.
  3. Brush the sourdough with olive oil and grill on a griddle pan.
  4. Take the garlic cloves and rub the tops of the toasts with them.
  5. Smear a thick layer of goat's cheese over each toast.
  6. Chop the thyme leaves making sure they're super fine and sprinkle over the cheese.
  7. Arrange the beetroot slices over the cheese and thyme, place on a baking tray lined with baking paper and heat through till just warm.
  8. Drizzle with honey and sprinkle a little more thyme over the top of each.

See more ofSimon's toast recipes here