Castello Danish Blue Canapes with beets and balsamic glaze

preparation

Preparation:

1. Peel and cut the beetroot into thin slices (on the length).

2. In a pan bring water, vinegar, honey and star anise to the boil.

3. Add the beetroot and leave to rest for 10 minutes and drain.

4. Place small pieces of Castello® Danish Blue cheese on the crackers with thin slices of beetroot.

5. Drizzle with balsamic glaze and fresh ground pepper.

6. Finish with fresh watercress.