1 Goat’s Curd, Beetroot, Pickled Sultanas & Honey


Preparation info

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Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

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Put 2 tablespoons sultanas (golden raisins) and 2 tablespoons white vinegar in a small saucepan over low heat until warm. Remove from the heat and stand for 5 minutes. Spread the bruschetta with goat’s curd or soft goat’s cheese, then top each piece with 2 slices cooked golden or red beetroot. Drizzle with extra virgin olive oil and honey, then sprinkle with Marcona almonds (or other toasted almonds) and the pickled sultanas.