Onion baguette with beetroot and goat cream cheese

Name: Onion baguette with beetroot and goat cream cheese
Yield: 1
Ingredients: 1 Onion baguette; 1 package (500 g) cooked, vacuum packed beetroot; 150 g Fresh goat cheese; 3 Stem(s) Thyme; 4 TSP liquid honey; 7-10 Tbsp Sea salt; 7-10 Tbsp coarse pepper from the mill; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Onion baguette
1 package (500 g) cooked, vacuum packed beetroot
150 g Fresh goat cheese
3 Stem(s) Thyme
4 TSP liquid honey
7-10 Tbsp Sea salt
7-10 Tbsp coarse pepper from the mill
baking paper

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Cut open baguette horizontally, cut diagonally into pieces. Place on a baking tray lined with baking paper.
2
Cut the beetroot into slices and place on the baguette. (Attention, dyes strongly! It is best to wear disposable gloves) ##Goat cheese## in flakes on it.
3
##Thyme## Wash it, shake it dry. Pluck off leaves and sprinkle on bread. Sprinkle with honey. Bake in a hot oven for 8-10 minutes. Season with salt and ##pepper##.