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A plate of Lemon Thyme Beet Goat Cheese Canapes

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!

Course Appetizer, Canapé, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 Canapés

Ingredients

  • 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

Instructions

  1. 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.

  2. Heat the oven to 400 degrees. Prepare a baking sheet with parchment.

  3.  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. 

  4. 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. 

  5. 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. 

  6. Next, top each round with one to two pieces of sliced pickled beet. 

  7. Garnish with some lemon zest, a couple of thyme leaves and sparse salt. 

  8. Plate and serve immediately.