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WINE CHOICE: Henri Bourgeois Sauvignon Blanc
Sancerre, France
Goats Cheese and Beetroot
The acidity in the goats cheese is surprising and balances well with the Sauvignon Blanc
Really simple and really tasty! I like a goaty goat but you can go with a creamier more subtle cheese if you like.
Recipe
- INGREDIENTS
- Goats cheese – I like the Chavroux which comes in a log from Waitrose.
- 1 whole pickled baby beetroot – from a jar is fine.
- Multigrain bread – sliced
- Cress to garnish – could use chives
- Cracked black pepper
- Take 2 slices of bread, remove the crusts, toast until golden and crispy and cut into 3cm Squares whilst still warm.
- Finely dice the beetroot and let the juice drain off so it doesn’t bleed on your cheese.
- Slice your goats cheese log into 5mm slices.
- Take a square of toast, add a slice of cheese, a mini-mountain go beetroot on the cheese. Top with a couple of heads of cress and a twist of black pepper.
- Grab your Sauvignon Blanc and get stuck in.
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