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Bloody Beet and Goat Cheese Crostini
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Oven
  • Knife

Ingredients
  

  • 1 baguette, cut into 12 slices
  • 2 medium red beets
  • 4 ounces goat cheese, softened
  • 2 tablespoons olive oil
  • 1 garlic clove, halved
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper

Instructions
 

  • Heat the oven to 400°F. Wrap the beets in foil and place them on a baking sheet. Roast for 45 minutes until a knife slides in easily. Let them cool, then peel and cut into thin slices.
  • Brush both sides of the baguette slices with 1 tablespoon of the olive oil. Place them on the baking sheet and toast for 8 to 10 minutes until golden. Remove from the oven and rub the cut garlic clove over the warm tops.
  • Spread a layer of goat cheese on each toasted slice. Arrange the beet slices on top.
  • Drizzle the remaining tablespoon of olive oil over the crostini. Sprinkle with thyme leaves and add salt and black pepper to taste.

Notes

Roast the beets a day ahead and keep them in the fridge so assembly takes just a few minutes. Slice the beets evenly so they stay in place on the bread. If the goat cheese feels stiff, let it sit at room temperature for 15 minutes before spreading.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Oven, Knife