Beetroot toast with cream cheese

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Beetroot toast with cream cheese

Beetroot toast with cream cheese

Number of persons

1 country-style bread

2 cooked red beets

400 g fresh cheese (faisselle type)

3 tablespoons of olive oil

1 tablespoon cider vinegar

3 sprigs of chives

1 shallot(s)



Preparation time: 20 min
Step 1
Drain the cottage cheese carefully. If you prefer it to be well drained, do so in advance.
Step 2
Chop the shallot and chives and add to the fromage frais. Season with salt and pepper.
Stage 3
Add the olive oil and vinegar, mix well.
Step 4
Peel the beets, cut them into 5 to 10 mm thick slices (according to your taste and to their consistency). Arrange them on a grid or on a clean cloth.
Step 5
Then slice your farmhouse bread and toast it.
Step 6
You can serve the beetroot toast and the fromage frais separately so that everyone can make their own toast.
Step 7
You can also stack several layers of beetroot and fromage frais in mille-feuille. In this case, let stand in the refrigerator before serving.
I add my grain of salt

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