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Beet-Topped Mini-Rye Breads
Type: Appetizers and Snacks
Rye bread topped with beets make a delicious finger food for any party.
Prep Time: 15M
Serves: Serves 8-10
Ingredients:
- 8 thin slices rye bread or pumpernickel
- 41/2oz (125g) Gorganzola dolce, cubed
- 10oz (300g) packet ready-cooked beets (not in vinegar), finely diced
- 2-3 tbsp creamed horseradish
Directions:
- Cut the rye bread into small squares-about 6 squares per slice, depending on how big the slices are.
- Top each bread square with a fine slice of Gorganzola, a teaspoonful of diced beets, and a tiny topping of creamed horseradish. Arrange on platters, and serve.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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