For this starter, toasted French bread is spread with a creamy goat cheese mixture and crowned with honey-kissed red and yellow beets, the colorful components of our Harvest Crostini.
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
- 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.
- Line a rimmed baking sheet with foil. Arrange French bread slices in a single layer. Bake until golden brown, up to 12 minutes.
- In a small bowl, combine cream cheese and goat cheese. Cover and refrigerate until ready to use.
- In a small bowl, combine olive oil, vinegar, honey, salt, and pepper.
- Pour half of mixture into a second small bowl. Toss red beets in one small bowl and golden beets in the other.
- Spread goat cheese mixture over crostini. Top with red and golden beets. Garnish with micro greens, if desired.
