Beet and Goat Cheese Crostini

Beet and Goat Cheese Crostini
Photo by Randy Mayor

Ingredients

  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • 2 teaspoons minced fresh tarragon
  • Cheese spread:
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon rind
  • + 8 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • Beets:
    • 1/8 teaspoon freshly ground black pepper
    • 1 (5-ounce) package goat cheese
    • 1 cup water
    • 1 tablespoon light mayonnaise
    • ¼ teaspoon sea salt
    • ¾ pound beets (about 2 medium)

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 i...

View full recipe at My Recipes

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