GINGERBREAD GOAT CHEESE LOGS ON A BED OF BEET

1. Flatten your gingerbread slices with a rolling pin, very gently to avoid tearing them. Cut each slice in half. Arrange them on squares of plastic wrap.

2. Mash the pélardons with a fork. Spread this mixture on each slice.

3. Drizzle with a little honey and sprinkle with 4-berry pepper and rosemary.

4. Roll the logs using the plastic wrap to help. Wrap them in this plastic wrap and refrigerate for at least 2 hours (or overnight).

5. Slice the cooked beets into thin slices. For a more elegant look, use a cookie cutter to cut out original shapes (stars, flowers, Christmas trees, etc.).

6. Once the logs are well-set, remove the plastic wrap and place a log on each beet slice.

7. Finish by skewering each log with a small skewer or toothpick. 

Start a beautiful festive evening with our Châteauneuf-du-Pape Tradition Blanc. The scents of honey and rosemary will recall the aromatic notes of Grenache, forming a perfect balance between sweet and tangy notes.

Bon appétit !