Petit pain with soft goat’s cheese, beetroot and chervil
Serve this petit pain with a classic combination of goat’s cheese and beetroot. This colourful petit pain with ERU Cheese Spread Chèvre, cubes of beetroot and sprigs of chervil is an amazing addition to your lunch menu.
Preparation
- Slice open the petit pains and generously spread with ERU Cheese Spread Chèvre.
- Arrange the beetroot over the petits pains.
- Garnish with sprigs of chervil.
- Place the tops of the buns back and serve.
Method
- Slice open the petit pains and generously spread with ERU Cheese Spread Chèvre.
- Arrange the beetroot over the petits pains.
- Garnish with sprigs of chervil.
- Place the tops of the buns back and serve.
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Ingredients
- 4 petit pains
- 1 beetroot, cooked
- 160 grams ERU Cheese Spread Chèvre
- 8 sprigs fresh chervil
- Olive oil
- Salt and pepper (to taste)
Ingredients
- 4 petit pains
- 1 beetroot, cooked
- 160 grams ERU Cheese Spread Chèvre
- 8 sprigs fresh chervil
- Olive oil
- Salt and pepper (to taste)
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