Goats curd crostini

Serve these tasty canapés with nuggets of beetroot and honeycomb - great for parties!
By Paul Merrett
Goats curd crostini
  • Rating:
  • Serves: makes 20 canapes
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy


For the honeycomb:

  • 250 g sugar
  • 2 tbsp liquid glucose
  • 3 tbsp honey
  • 3 tsp bicarbonate of soda

To assemble the canapés:

  • 3 tbsp olive oil
  • 3 slices granary bread, cut into 20 discs, about 4cm in diameter
  • 250 g goats curd, or a good quality soft goats cheese
  • 4 small cooked and peeled beetroot, not pickled, diced into ½cm cubes
  • 1 tbsp honey

Tips and Suggestions

The honeycomb may seem a little bit of a fuss to make but it can be done well in advance of the big day. You could buy the honeycomb of course but I suggest you give making it a go.

This recipe will make more honeycomb than you need, so dip the remainder in melted dark chocolate for a late night treat.


1. For the honeycomb: Line a large baking tray with greaseproof paper. Place the sugar, glucose, honey and a splash of water into a large saucepan, it is important you use a large saucepan because your honeycomb will puff up and swell as it cooks.

2. Place a sugar thermometer into the pan and slowly bring the contents of the pan to 150C. Turn the heat off and add the bicarbonate of soda and whisk briefly just until the mixture begins to puff up it will start to look like honeycomb at this stage and it will quadruple in size.

3. Tip the very hot mixture very gently and carefully onto a tray lined with silicon paper and leave to cool. Store the honeycomb in an airtight container in a cool dry place until required.

4. To assemble the canapés: Heat the olive oil in a large non-stick frying pan and gently fry the granary bread discs so that they are golden brown and lightly crunchy.

5. Spoon a generous dollop of goats curd onto each disc so that it covers about 2/3 of the disc. Place a small dollop of the diced beetroot on top of the goats curd. Smash some honeycomb to the size of coarse bread crumbs and sprinkle over the canapés. Drizzle over some honey and serve.

Recipe from Cono Sur wines.

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