In a similar manner to goat’s cheese and milk, buffalo products have that extra earthy element, so I decided to complement that by pairing the Brie with beetroot. It’s always good to have a quick and easy (yet impressive) canapé handy around Christmas and New Year, so with that in mind, here’s what I came up with. It’s more of an idea than a recipe…
Makes 24
- 24 mini beetroots, topped and tailed
- 2 tbsp rapeseed oil
- 100g Laverstoke Park Farm Buffalo Brie, chopped
- 2 tsp pink peppercorns, crushed
- Ground black pepper
Preheat the oven to 190C/gas 5. Place the beetroot in a large saucepan of cold water and bring to the boil. Parboil for 10 mins, then drain. Transfer the beetroot to a large baking tin or a couple or so, and drizzle with the oil. Bake for 20 mins.
Cut a small cross on the top each beetroot and push the corners together to fluff them up, then top each with a square of brie. Sprinkle with pepper and the pink peppercorns and serve immediately.
