An amuse bouche featuring pickled baby beets with herbed goat cheese and candied kumquats.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 15-20 servings
1large basil leaf
4ouncesgoat cheeseroom temperature
1teaspoonfinely chopped fresh basil
dash of salt
dashground black pepper
16ouncespickled baby beets(1 jar of recommended brand: Aunt Nellie's)
2fresh basil leavesjulienned
Make the candied kumquats:
Rinse and dry the kumquats. Remove a small slice from each end and discard. Slice kumquats into thin slices (about 3-4 per fruit) removing all seeds as you work.
In a small, heavy-bottomed pan place the water, sugar, basil leaf and prepared kumquats. Bring to a boil over medium-high heat swirling the pan occasionally to help the sugar dissolve. Reduce heat to a slow simmer and cook, uncovered, for 30 minutes.
Remove pan from the heat and allow the kumquat slices to cool completely in the liquid.
Drain the slices and set aside until needed.
Make the herbed goat cheese:
Combine the goat cheese, lemon zest, basil, salt and pepper in a small bowl. Stir until thoroughly combined.
Prepare the beets:Drain the liquid from the beets and place them on absorbent paper towels to drain briefly.
Assemble the amuse bouche:
Prepare one silver spoon for each serving.
To each spoon, add approximately 1/2 teaspoon of herbed goat cheese. Top with one whole Aunt Nellie’s Baby Pickled Beet and a slice of candied kumquat. Garnish with a sliver of finely julienned fresh basil.
Note: I chose to serve the amuse bouche in single bites assembled in silver spoons. You may choose a neutral cracker or small piece of melba toast for serving.