Beet and Goat Cheese Napoleons

These elegant beet and goat cheese appetizers come from Wolfgang Puck's Los Angeles restaurant Spago.

5 large red beets, roasted, peeled, and cut crosswise into 1⁄4"-thick slices
1 cup rice vinegar
1 cup sugar
9 oz. goat cheese, softened
4 tsp. minced fresh chives
4 tsp. minced fresh parsley
2 1⁄2 tsp. minced fresh thyme
1 tsp. freshly ground black pepper
3⁄4 cup fresh orange juice
1 tbsp. balsamic vinegar
1⁄4 tsp. orange zest
1 small shallot, minced
3 tbsp. extra-virgin olive oil
3 tbsp. hazelnut oil
Kosher salt, to taste
3 tbsp. chopped hazelnuts

Using a 2 5⁄8" round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like borscht or a salad). In a 12" skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill.

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