Danablu 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® Danablu on the crackers with thin slices of beetroot.

Drizzle with balsamic glaze and fresh ground pepper.

Finish with fresh watercress.