Perhaps one of the most intriguing aspects of Charles de Gaulle's famous declaration concerning the politics of France...
"Comment voulez-vous gouverner un pays où il existe variétés 365 de fromages?"
..is that each time you find it quoted, the number of cheeses seems to have changed. However this is not so strange because France has not just hundreds of different kinds of cheeses but dozens of varied shapes, coatings and stages of maturity and each of those create their own specific cheese. For a maker of appetisers, goats' cheese is a gift because apart from the pyramides, crottes, crottins.., it is also lovingly crafted into, bouchon, bûche and bûchette, all three just waiting to be sliced up and made into canapés.
Here I'm using a bûche, a speciality from the Poitou-Charentes and which comes in a very handy size to make stacks. This is a very quick and easy appetiser to put together. The beauty is in growing small, delicious and perfectly lovely Chioggia aka Candy Cane beetroot, of which I am inordinately proud.
1 bûche de chèvre
20 slices of cucumber
10 black olives
1 small Chioggia beetroot
1 dessert spoon apple cider vinegar
2 dessert spoons olive oil
½ teaspoon of whole grain mustard
Once again I went to town with my new cutters.
INGREDIENTS
(makes 20)1 bûche de chèvre
20 slices of cucumber
10 black olives
1 small Chioggia beetroot
1 dessert spoon apple cider vinegar
2 dessert spoons olive oil
½ teaspoon of whole grain mustard
Once again I went to town with my new cutters.
METHOD
Cut the cucumber slices into flowers with the medium sized cutter.
Use the smallest of the star cutters to create shapes from the sliced beetroot.
Slice the goats' cheese into twenty and place a slice of cucumber onto each.
Alternate with toppings of black olive and Chioggia stars. Mix the oil, vinegar and mustard to form a vinaigrette and add a little of each to the beetroot to resemble stamens.
Serve chilled. These are simple easy and refreshingly delicious and if you've never eaten raw beetroot before you are in for a treat. I always use a mustard vinaigrette with raw beetroot because they compliment each other so well.
Enjoy!
All that needs to be said now is Bon Appėtit!
Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!
All the best,
Sue
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© Sue Cross 2017
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