Roasted Beet and Goat Cheese Crostini
Elegant crostini topped with roasted beets, creamy goat cheese, and a drizzle of balsamic glaze.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 medium beets, peeled and quartered
- 1 baguette, sliced into 1/2-inch pieces
- 4 oz goat cheese
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Toss the quartered beets with 1 tbsp olive oil, salt, and black pepper. Spread them on a baking sheet.
Roast the beets for 25-30 minutes until tender. Remove from oven and let cool slightly.
While the beets roast, arrange the baguette slices on another baking sheet. Brush lightly with remaining olive oil.
Toast the bread in the oven for 5-7 minutes until golden and crisp. Remove and let cool.
Spread a generous layer of goat cheese on each crostini. Top with roasted beet pieces.
Drizzle with balsamic glaze, sprinkle with fresh thyme leaves, and season with a pinch of salt and pepper. Serve immediately.
Chef's Tips
- Beet Prep: Wear gloves when handling beets to prevent staining your hands.
- Make Ahead: Roast the beets and prepare the crostini ahead of time, then assemble just before serving.
- Cheese Tip: Let the goat cheese come to room temperature for easier spreading.
- Variation: Add a layer of arugula or microgreens for extra freshness and color.
- Storage: Store any leftover components separately to maintain crispness.
