Preparation time is 15minutes
Total time is 15minutes
Serve is for 8 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
8
- 8 slices thin slices rye bread or pumpernickel
- 300grams ready-cooked beetroot, finely diced
- 125grams Dolcelatte cheese, cubed (not in vinegar)
- 2tablespoons creamed horseradish
Method
Step 1 of 2
Cut the rye bread into small squares - about 6 squares per slice, depending on how big the slices are.
Step 2 of 2
Top each bread square with a fine slice of Dolcelatte cheese, a teaspoonful of diced beetroot, and a tiny amount of creamed horseradish. Arrange on platters, and serve.
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