Cheese and Beetroot Mini Bread

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Cheese and Beetroot Mini Bread

Prep time: 15 minutes Cooking time: 25 minutes Makes: 8

  • 1 cup goat’s cheese, crumbled
  • ½ cup cheddar cheese, grated
  • 1 cup cooked beetroot, cubed
  • Sprig fresh rosemary, chopped
  • ½ cup walnuts, chopped
  • 4 cups cake flour, sifted
  • 2 tablespoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 4 tablespoons castor sugar
  • Pinch of salt
  • 1 egg, beaten
  • ½ cup (125ml) amasi
  • ½ cup (125ml) butter, melted
  • Vine tomatoes, for serving
  • Cream cheese, for serving
  1. Preheat the oven to 180˚C.
  2. In a large bowl, mix cheeses, beetroot, rosemary and nuts. Sift in dry ingredients.
  3. In a large jug, whisk egg, amasi and butter. Pour into bowl and mix to form soft dough.
  4. Divide into 8 small balls. Place each ball into a lightly greased muffin pan.
  5. Bake for 20–25 minutes.
  6. Serve hot with tomatoes and cream cheese.