Summary

Ingredients

• 6 slice / s baguette (s)
• 7 tablespoon olive oil
• 120 g oat cheese (roll)
• 1 sprig rosemary
• 2 tablespoon lemon juice or 3
• 1 teaspoon mustard, grainier
• 5 teaspoons honey, more liquid
• salt and pepper
• 300 g beetroot, cooked and vacuum-packed, from the coolin shelf
• 1 apple, sour
• 1 bunch rocket (approx. 40 g)

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Instructions

1. Preheat the oven to 220 degrees (convection not recommended). Place the bread slices on a baking tray and drizzle with 2 tablespoons of oil. Cut the goat cheese into 12 slices. Strip the rosemary needles from the stems and chop them. Cover the bread slices with 2 slices of goat cheese and sprinkle with rosemary. Drizzle ½ teaspoon honey over the cheese.
2. Mix lemon juice with 2 tablespoons of water, mustard, 1 - 2 teaspoons of honey, salt and pepper. Gradually stir in 5 tablespoons of oil. Halve the beetroot and cut into slices. Slice and dice the apple around the core. Clean, wash and spin dry rocket.
3. Bake the goat cheese sandwiches in the hot oven on the middle rack for 7 to 10 minutes. Mix the beetroot, apple and rocket with the honey mustard dressing. Serve with the gratinated goat cheese sandwiches.