Beet and Goat Cheese Napoleons Recipe

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

Beet and Goat Cheese Napoleons Recipe

  • 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

  1. 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.
  2. Stir goat cheese together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set aside.
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