Goat Cheese and Beet Crostini

This recipe comes directly from the kitchen Capriole Farms. Beets and goat cheese can be assembled ahead of time and put together before serving at room temperature. Recipe makes about 24 crostini.

Ingredients:

For the beets:
3/4 lbs. beets (about 2 medium)
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
¼ freshly ground black pepper

For the cheese spread:
1 4oz Capriole fresh goat cheese, Herbes de Province
1 tablespoon mayonnaise
1 freshly ground black pepper
1 garlic clove, crushed
1 ½ inch thick slices diagonally cut French baguette, slightly toasted

Directions:
1. Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem & scrub
with a brush. Place in saucepan & cover with cold water. Simmer for about 30
minutes or until just tender when pricked with a fork. Drain, cool, & rub off
skins, tops & roots. Cut beets crosswise into 1/8-inch slices. Should have about
24 slices.
2. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon
pepper. Add sliced beets; toss gently to coat.
3. To prepare cheese spread, combine goat cheese, mayonnaise, pepper, and
garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese
mixture; top with 3 slightly overlapping slices of beet.

Goat Cheese and Beet Crostini.pdf (86.73 kb)