Beet and Goat Cheese Puff Pastry Appetizer

Makes about 12 

3 medium sized beets, cooked  

1 sheet puff pasty, thawed

2 ounces goat cheese at room temperature

coarse sea salt

freshly cracked pepper

fresh basil or thyme, optional 

1 tablespoon extra virgin olive oil 

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or lightly coat with cooking spray. 

Slice beets to 1/4" thickness. Use a small heart cookie cutter to cut out hearts if desired. 

On a lightly floured surface, roll puff pastry sheet so that it's one inch longer on all sides (mine was 10x10 inches after rolling, but brands vary). Use a 2.5 to 3-inch round cookie or biscuit cutter to cut circles of dough. Alternatively, cut dough into squares. Place pastry dough pieces on the prepared cookie sheet, one inch apart. Spread goat cheese on top of pastry, leaving a 1/2" boarder around the edges. Place a pinch of herbs, salt, and pepper over the cheese and place one beet slice on top. 

Bake for 10 minutes, or until pastry is golden brown. Brush with a little olive oil if desired for a nice shiny finish. Serve warm or room temperature.