the bleu olive's beet & goat cheese crostini w/ roasted walnut oil

Ready in 1 hour

This beet and goat cheese crostini is drizzled with the bleu olive's Roasted Walnut Oil for a delicious finish.

Top-ranked recipe named "the bleu olive's beet & goat cheese crostini w/ roasted walnut oil"


Ingredients

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3/4 pound Beets; (about 2 medium)
1 cup Water
1 tablespoon bleu olive 18 Year Traditional Balsamic Vinegar
1 teaspoon Grated lemon rind
1 teaspoon Fresh lemon juice
1/4 teaspoon Sea salt
1/4 teaspoon Freshly ground black pepper
1 5-ounce package Goat Cheese
1 tablespoon Light mayonnaise
2 teaspoons Fresh tarragon; minced
1/8 teaspoon Freshly ground black pepper
1 clove Garlic; crushed
24 1/2-inch thick slice Diagonally cut French bread baguette; toasted
bleu olive Roasted Walnut Oil

Original recipe makes 4 Servings

Servings  

Preparation

Preheat oven to 375 degrees.

To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375 degrees for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.

In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.

To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.

Drizzle w/ the bleu olive's Roasted Walnut Oil.

Credits

Added on Award Medal
Calories Per Serving: 55 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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