Beet and Goat Cheese Crostini ( Recipe, Recipes )
You can prepare the components of this recipe ahead, and assemble it at the last minute.
Ingredients
- 3/4 pound beets (about 2 medium)
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) package goat cheese
- 1 tablespoon light mayonnaise
- 2 teaspoons minced fresh tarragon
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove crushed
- 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Directions
- Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
- In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
- To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.
Comments regarding Beet and Goat Cheese Crostini
by kristalona on Thursday 06 September, 2007:
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