Seeing old Dutch acquaintances over the Christmas holidays made me think about the time I lived in Amsterdam. Besides being a city I absolutely fell in love with, I also often enjoyed having the nice sandwiches you could find around town. Actually, I don’t think I’ve ever eaten as many sandwiches as during that year. Among my favourite combinations was one I often chose, with goat cheese and honey. Thinking about that year made me want to eat something similar and so I made these toasts. In this recipe I added some beetroots and arugula because they add taste, texture and the eye also wants its part. These toasts can work for a quick lunch (1-2 p.p.) maybe with a salad, or a brunch or whenever you feel like it.
Goat Cheese Toasts
Recipe for 4 pieces
Prep time: 5-10 min
Cooke time: 15-20 min
4 slices bread (1.5-2 cm thick, I used brown bread)
120 g goat cheese log
2 tbsp. sour cream
2 tbsp. dry roasted pine nuts
4 tsp. runny honey
12 thin beetroots wedges (a few millimetres thick)
Heat oven at 180°C.
Spread a little butter on each side of the bread slices and place them in the oven until lightly toasted, about 5-7 min.
Meanwhile crumble the cheese in a bowl and add the sour cream with some pepper. Mix the ingredients together.
Take the bread slices out of the oven and spoon over the goat cheese sour cream mix. Replace the slices in upper part the oven and cook them for about 15 min. Once the cheese starts to slightly brown, take them out.
Drizzle 1 tsp. honey over each slice, then; on each bread piece place 3 beetroot wedges and a few arugula leaves on top. Sprinkle with the pine nuts as a finishing touch. Serve.