Photo: Art Rachen
Goats curd crostini with honey roasted beetroot and honeycomb recipe
11 ingredients
25 min + 20 min
10 people
openrecipes
Whether you love making canapés for entertaining, or usually provide your guests with a dry roasted peanut (or an olive if they’re lucky!), this nibble with a pre-lunch drink is the perfect idea.
Estimated Nutrition (whole recipe, rough)
800
Calories
20g
Protein
24g
Fat
125g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 goat’s curd – you could use a decent soft goat’s cheese instead
- g small cooked and peeled beetroot – not pickled
- 4 small chunk of honeycomb (recipe below)
- 1 loaf granary bread – sliced, cut into 20 discs about 4cm in diameter
- 1 tablespoons olive oil
- 3 honey
- 1 sugar
- tbsp honey
- 250 glucose
- g bicarbonate of soda
- 3 splash of water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes