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Fresh Fall Appetizer: Beet and Goat Cheese Crostini Recipe

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As a good hostess, you know the importance of laying out a little nibble for your guests. Yes, you could fall back on the familiar standbys—guac and tortilla chips, hummus with fanned pita triangles, a wedge of brie with water crackers—but you’re a seasoned hostess. You want more impressive fare.

 

Up the appetizer ante with this so-simple-but-looks-fancy recipe for Beet and Goat Cheese Crostini from Pretty in Pistachio food blogger Justine Dungo. The sweet baked beets and goat cheese make a deliciously heady flavor pairing. Meanwhile the colorful presentation will have guests thinking you worked all day on these bite-sized beauties.

 

Add this elegant but easy canapé to your repertoire and don’t be surprised when people gush, “You’ve outdone yourself this time!”

 

Pretty in Pistachio’s Beet and Goat Cheese Crostini

Makes 2 Dozen

 

Ingredients

½ cup balsamic vinegar

½ shallot, peeled and minced

1 tablespoon honey

½ cup plus 2 tablespoons olive oil

6 beets, peeled, chopped into cubes

½ cup walnuts, chopped

3 ounces goat cheese, crumbled

Handful of arugula, washed, dried and with stems removed

1 baguette, sliced quarter-inch thick

 

Directions

Preheat oven to 450°F.

 

In a medium bowl, combine balsamic vinegar, shallot, honey, ½ cup olive oil and salt and pepper to taste. Whisk until well combined. Reserve ½ cup of the mixture.

 

Add beets to remaining vinaigrette mixture and toss until the beets are well-coated. Spread the beets on a small baking sheet and pour reserved vinaigrette over beets. Bake for 10 minutes. Remove from oven and set aside to cool.

 

On another baking sheet, lay out bread slices in a single layer. Brush each slice with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Bake for 10 minutes or until lightly toasted. Remove bread from oven and allow to cool before handling.

 

Using a colander, strain and set aside the beets. Reserve the beet juices.

 

In a separate bowl, toss walnuts, goat cheese and arugula. Set aside.

 

To plate, arrange toasted bread on a serving platter, top with beets and sprinkle with walnut-and-cheese mixture. Drizzle reserved vinaigrette over crostini just before serving.