Recipe: Charcoal Baguette, Beet, and Goat Cheese Canapés
CBC Life | Posted: March 12, 2019 3:19 PM | Last Updated: March 12, 2019
These unique canapés helped secure Megan's ticket to the final episode of The Great Canadian Baking Show.
This cake was featured on French Patisserie Week, the semi-final episode of The Great Canadian Baking Show.
Ingredients
Bread:
- 1 tbsp granulated sugar
- 2 tsp active dry yeast
- 1 ¼ cups warm water
- 3 cups bread flour
- 1 tbsp charcoal powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp olive oil, more for the bowl
- 1 tsp fine cornmeal
Topping:
- 1 ¼ cups goat cheese
- 3 tbsp Greek yogurt
- 1 tbsp finely minced chives
- 1 tbsp chopped basil
- 1 tbsp chopped oregano
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 2-3 tbsp olive oil
Garnish:
- 16 pickled beet slices, cut in half
- 1 cup microgreens, optional
Preparation
Line a rimmed baking sheet with parchment paper. Set aside.
Stir together sugar and yeast in a medium bowl. Add water and stir to combine. Let stand until frothy, about 10 minutes.
Whisk together flour, charcoal, salt and garlic powder in the bowl of a stand mixer. Place on stand mixer fitted with a dough hook and add yeast mixture. Knead for 5 minutes on medium. Turn dough onto lightly floured counter and knead for 5 minutes more.
Transfer dough to a large, well-oiled bowl and turn to coat. Cover with plastic wrap or a lightly dampened kitchen towel and let rise until doubled in size, about 45 minutes. Punch down and let stand 10 minutes.
Divide dough into two balls and roll out into a 14-inch long baguette shape. Place on prepared sheet. Brush with olive oil and dust with cornmeal. Cover and let rise 15 minutes.
Heat oven to 425 F. Bake for 20 to 25 minutes, until bread sounds hollow when tapped. Cool completely. Cut each baguette into 16 slices.
Stir filling ingredients together in a medium bowl and spoon into a large piping bag fitted with a medium star tip. Pipe onto baguette slices and garnish with sliced beets and microgreens.
Preparation Time: 25 minutes
Servings: Makes 32 canapés