Roasted Beet, Arugula, Goat Cheese & Honey Crostini
Ingredients
The Crostini
-
1
loaf
baguette or loaf of bread, sliced thin
The Topping
-
4
medium-sized
beets, peeled and diced
-
2
Tbsp.
olive oil
-
4
oz.
goat cheese
-
3
Tbsp.
milk or cream
-
2
cups
baby arugula
-
to taste
honey, for drizzling
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Toss each color of the diced beets with 1 Tbsp. olive oil in separate bowls to avoid color bleeding, then spread them on the baking sheet and roast for 25-30 minutes until tender.
- Lower the oven temperature to 350°F, spread the bread slices on a baking sheet, and bake for 10-15 minutes until toasted.
- In a small bowl, whisk together the goat cheese and milk until well-blended, adding more milk for a thinner consistency if desired.
- Assemble the crostini by spreading the goat cheese mixture on toasted bread, topping with arugula and roasted beets, and drizzling with honey.
Nutrition Facts (estimated)
Servings
1-2 servings
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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