- 1 beetroot
- 100 ml water
- 100ml balsamic vinegar
- 2 tbsp. honey
- 2 star anise
- 1 Castello® Traditional Danish Blue (125 g)
- 12 crackers
- 3 tbsp. balsamic glaze
- Fresh watercress
Blue cheese Canapés with beets and balsamic glaze
Peel and cut the beetroot into thin slices (on the length). In a pan bring water, vinegar, honey and star anise to the boil. Add the beetroot and leave to rest for 10 minutes and drain.
Place the Castello® Traditional Danish Blue on the crackers with thin slices of beetroot. Drizzle with balsamic glaze and fresh ground pepper. Finish with fresh watercress.