Name: Sorrel-Wrapped Goat Cheese and Beet Stacks
Yield: Makes about 60 hors d'oeuvres
Ingredients: 6 medium yellow or red beets (2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached; 1/4 cup extra-virgin olive oil; 2 (1 1/2-inch-diameter) logs fresh mild goat cheese (herbed or plain; 8 ounces total), chilled; 30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded; a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks

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Sorrel-Wrapped Goat Cheese and Beet StacksRob Fiocca

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

Cooks' notes:

·Beets can be roasted and sliced 2 days ahead and chilled in a sealed plastic bag.
·Cheese and beet stacks (without sorrel) can be assembled 1 day ahead and chilled on tray, covered with plastic wrap.
·Sorrel leaves can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
·Hors d'oeuvres can be assembled 4 hours ahead and chilled, loosely covered with plastic wrap.

Recipe notes

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