Beet topped mini rye breads
How to make Beet topped mini rye breads recipe - For a quick alternative, replace the Gorganzola with hummus. Betterave surmonté minis pains de seigle recette
Serves 8–10
Ingredients:
8 thin slices rye bread or pumpernickel
4 1⁄2oz (125g) Gorganzola dolce, cubed
10oz (300g) packet ready-cooked beets (not in vinegar), finely diced
2–3 tbsp creamed horseradish
Method:
1 Cut the rye bread into small squares about 6 squares per slice, depending on how big the slices are.
2 Top each bread square with a fine slice of Gorganzola, a teaspoonful of diced beets, and a tiny topping of creamed horseradish. Arrange on platters, and serve.
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| Beet topped mini rye breads |
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