Wholemeal baguette with beetroot and goat cream cheese

Name: Wholemeal baguette with beetroot and goat cream cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Whole grain baguette (approx. 250 g); 2 pieces (100 g each) cooked, vacuum packed beetroot; 6 Stem(s) Thyme; 100 g Fresh goat cheese; 4 TSP Honey; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper from the mill; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Whole grain baguette (approx. 250 g)
2 pieces (100 g each) cooked, vacuum packed beetroot
6 Stem(s) Thyme
100 g Fresh goat cheese
4 TSP Honey
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper from the mill
baking paper

Directions

1
Cut the baguette diagonally into 4 pieces and halve them horizontally. Cut beetroot into thinner slices. Wash thyme, dab dry and pluck leaves from the stalks. Spread beetroot on the bread and add goat's cheese.
2
Sprinkle with thyme, sprinkle with honey and place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 4-6 minutes. Take out and season lightly with salt and pepper.