INGREDIENTS
Pickled Mustard Seeds:
1/2 cup mustard seeds
1 cup white distilled vinegar
1/3 cup warm water
1/4 cup sugar
1 Tbsp salt
Beet Relish:
2 cups Preservation Balsamic Beets Slices diced into small cubes (approx. 1/8th inch)
1.5 cups jarred beet brine liquid
1/4 cup pickled mustard seeds (see above)
1/4 cup sugar
1 tsp salt
Canapé Base:
Loaf of fresh bread of choice (A French-style Baguette works well) sliced into bite-sized pieces
11 oz chèvre (goat cheese) of choice
3 Tbsp whipped cream cheese
1 tsp fresh thyme leaves
DIRECTIONS:
Pickled Mustard Seeds:
In glass jar combine vinegar, water, sugar, and salt, and set aside. In a pot fill with water and bring to boil. Once boiling add mustard seeds and stir once or twice and then pour through a strainer. Do this 2 or three more times. This helps pull some of the unwanted starches out of the mustard seeds. At this point the seeds should have a caviar-like consistency. After the final drain add seeds to pickling solution in glass jar. After 48 hours seeds will be ready to use.
Pickled Beet Relish:
Add all ingredients except mustard seeds into pot and turn to medium high heat. Let cook for about an hour until relish reaches a syrupy consistency. Best way to test this is to stick a spoon in and see if liquid coats the back of a spoon. Once this consistency is achieved, add pickled mustard seeds and cook for 15 more minutes. Let cool.
Canapé Assembly:
Combine the chèvre, cream cheese, and thyme leaves in a food processor. Whip for 60-90 seconds until smooth. Spread whipped thyme chèvre onto each small slice of bread, and top with spoonful of cooled relish. Serve immediately.
