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.

Beet topped mini rye breads