Harvest Crostini
 
Makes 16 pieces
Ingredients
  • 1 large red beet
  • 1 large golden beet
  • 16 (¼-inch-thick) slices French bread
  • 4 ounces cream cheese, softened
  • 1 (4-ounce) package goat cheese, softened
  • 1 tablespoon olive oil
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Garnish: micro greens
Instructions
  1. Preheat oven to 375°. Individually wrap red beet and golden beet in foil; place in an ovenproof dish. Bake until tender, about 1 hour. Let cool for 15 minutes. Unwrap beets and peel away skin. Let cool completely. Cut into ¼-inch cubes, keeping colors separated.
  2. Line a rimmed baking sheet with foil. Arrange French bread slices in a single layer. Bake until golden brown, up to 12 minutes.
  3. In a small bowl, combine cream cheese and goat cheese. Cover and refrigerate until ready to use.
  4. In a small bowl, combine olive oil, vinegar, honey, salt, and pepper.
  5. Pour half of mixture into a second small bowl. Toss red beets in one small bowl and golden beets in the other.
  6. Spread goat cheese mixture over crostini. Top with red and golden beets. Garnish with micro greens, if desired.
Recipe by Victoria at https://victoriamag.com/harvest-crostini/