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Beet and Goat Cheese Crostini

Beet and Goat Cheese Crostini
Sharon Montague – CSA Member

Beets:
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

Cheese spread:
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 Preparation

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.

This entry is related to the following products. Click on any of them for more information.
Garlic, Beet, Tarragon, Goat (Chevon), Baby beets,