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Beet & Goat Cheese Crostini
Minced ruby red roasted beets float atop whipped clouds of caramelized garlic and goat cheese on a crisp, crunchy toast. YUM.
Beet & Goat Cheese Crostini
Serving Size: 4 people
Ingredients:
6 medium beets, scrubbed and halved
2 small heads garlic, top sliced off
½ cup olive oil, divided in 4 equal parts
6 sprigs of thyme, leaves pulled
4 slices of sourdough bread, cut into bite-sized pieces
4 oz goat cheese
¼ cup balsamic vinegar
1 teaspoon honey
Sea salt and freshly cracked pepper to taste
Instructions:
•Preheat oven to 375-degrees
•Cut beets in half and place on a baking sheet with tin foil topped with parchment paper. Drizzle olive oil and salt over beets. Add a splash of water in the baking sheet to help the beets steam.
•Make a foil pocket with 4 small heads of garlic. Pour olive oil over the garlic cloves. Add a pinch of salt and thyme leaves. Pinch to seal the foil packet and place on sheet tray next to your beets. Cover the tray with foil and pinch at edges to seal and steam the beets as they cook. Place baking tray in oven for 45 minutes to 1 hour or until beets are fork-tender.
•Place bread on a baking sheet and drizzle olive oil over each piece. Place baking tray in the oven and toast bread until golden brown, 8-10 minutes.
•Meanwhile, put goat cheese in a small bowl. Once garlic is cool enough to handle, squeeze roasted cloves into the bowl and mash together with goat cheese. Add a bit of olive oil, then whip all together with the back of a fork.
•Rub off the skins of the roasted beets. Chop peeled beets. Place in a bowl with olive oil, balsamic vinegar and honey. Season with salt and pepper as needed.
•Assemble by smoothing your goat cheese mixture over toast and topping with beets and flaky salt as desired.
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