Roasted Beet, Arugula, Goat Cheese & Honey Crostini
INGREDIENTS
1 baguette or loaf of bread, sliced thin
4 medium-sized beets, peeled and diced (I used half red, half golden beets)
2 Tbsp. olive oil
4 oz. goat cheese (plain or herbed)
3 Tbsp. milk or cream
2 cups baby arugula
honey, for drizzling
INSTRUCTIONS
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
In separate mixing bowls (so that the colors do not bleed), toss each color of the diced beets with 1 Tbsp. olive oil. Spread each color of beets in an even layer on half of the baking sheet. Roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside.
Lower oven heat to 350. Then spread out bread slices in a single layer on a baking sheet and bake for 10-15 minutes or until toasted. Remove and let cool.
Meanwhile, whisk together the goat cheese and milk in a small bowl until well-blended. Add more milk if you would like a thinner consistency for spreading.
Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Drizzle with honey and serve.
