Pickled Baby Beets Amuse Bouche

Pickled baby beets with herbed goat cheese presented in individual silver spoons.

Pickled Baby Beets Amuse Bouche

An amuse bouche featuring pickled baby beets with herbed goat cheese and candied kumquats.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings -20 servings

Calories 66kcal

Ingredients

8 ounces kumquats
½ cup water
½ cup sugar
1 large basil leaf
4 ounces goat cheese room temperature
½ teaspoon lemon zest
1 teaspoon finely chopped fresh basil
dash of salt
dash ground black pepper
16 ounces pickled baby beets (1 jar of recommended brand: Aunt Nellie's)
2 fresh basil leaves julienned

Instructions

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.

Notes

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.

Nutrition