In this episode of our ‘Toothpick Series’, perfect for summer share plates and little flavour explosions, we feature our Ashed Chèvre with Beetroot, Rocket, and Walnuts drizzled with Balsamic Glaze.
1 block Ashed Chèvre
1 can baby beets
A couple handfuls of fresh baby rocket leaves
Handful of whole walnuts
PUTTING IT ALL TOGETHER:
If your baby beets are too big for one mouthful, chop them into halves or quarters (depending on their size and how much you can fit into your mouth at one time! 😂). Chop your block of Ashed Chèvre into cubes. Grab your toothpick and layer on beetroot, cheese, some roughly folded rocket leaves, and a walnut poked on at the tip (don’t try to force the walnut down the toothpick or it will probably break in half). Repeat until you have used up all your ingredients! Once you have all your toothpicks laid out on a serving dish, drizzle with your balsamic glaze. The perfect summer salad in pre-skewered mini mouthfuls. Yummmmm