I love springtime. It’s time for garden parties, backyard soirées and spring dinners. Spring brings blooming trees, beautiful flowers, and cute baby animals. These gorgeous Lemon Thyme Beet Goat Cheese Canapés are colorful, tasty, unique and the perfect canapé for an outdoor garden soirée. Just look at how colorful and tasty these little guys look. Your guests will be scooping them off the plate in no time!
These Lemon Thyme Beet Goat Cheese Canapés need just six simple ingredients to come to life. The base is made from a lightly toasted pumpernickel rye round. Each bread round is topped with a creamy mixture of soft, tart goat cheese, a dash of honey, lemon, and minced thyme. Then, top it all off with a thin slice of pickled beet, and a garnish of lemon peel, thyme leaves and a few salt granules, and you’re all set!
I have so many serving plates. Sometimes it’s hard for me to chose a theme when I am having a party. White is always a winner in my book. It makes everything look clean, beautiful and crisp. Snag a set of a similar-size serving plates by clicking here. You can also scoop up a gorgeous light-wood cutting board like this one on Amazon.
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The Execution – Lemon Thyme Beet Goat Cheese Canapés
These take some patience, but I promise, they are worth it! Start off with a loaf of fresh Pumpernickel rye bread. With a 1″ to 1.5″ round cookie cutter, cut rounds of bread (avoid the crust). Place those on a baking sheet, and toast in a 400 degree oven for 10 minutes. Meanwhile, in a small bowl mix the goat cheese, honey, lemon zest and thyme. Once the rounds of bread are out of the oven (let them cook for a few minutes), top each one with a generous spread of cheese mixture. Leave a rim of bread showing around the outside. Next, thinly slice pickled beets into rounds. Lay one to two beet slices on each bread round. Top with a few leaves of thyme, lemon zest and a tiny bit of salt. Finally, plate and serve!
Lemon Thyme Beet Goat Cheese Canapés
These bright, tart, Lemon Thyme Beet Goat Cheese Canapés are perfect for your next garden party! They are easy to make, look stunning, and have a unique, tasty flavor. Your guests will scoop them up in no time!
- 1/2 loaf pumpernickel rye bread sliced, fresh from bakery
- 4 oz soft goat cheese
- 1 tbsp honey high quality
- 1 whole lemon
- 4 sprigs thyme fresh
- 1 can pickled beets sliced into rounds
Start off by zesting the lemon into a bowl. Set aside the zest. Remove the thyme leaves from the (4) sprigs of thyme. Set aside as well. Cut the zested lemon in half, and set aside.
Heat the oven to 400 degrees. Prepare a baking sheet with parchment.
While the oven is heating, grab a 1.5" round cookie cutter ( you could go larger or smaller if you would like). Cut rounds out of the rye bread slices, being sure to avoid the crust.
Next, set out all of the rye bread slices on the parchment-lined baking sheet. Bake in the oven for 8 to 10 minutes. Remove from oven and let cool for five minutes.
While the bread is toasting, mix the goat cheese, honey, 2 tsp of fresh lemon juice, a pinch of zest, and 1 tsp of fresh, finely minced thyme leaves. Once the bread has cooled, spread some cheese mixture on each bread round.
Next, top each round with one to two pieces of sliced pickled beet.
Garnish with some lemon zest, a couple of thyme leaves and sparse salt.
Plate and serve immediately.
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