the bleu olive's beet & goat cheese crostini w/ roasted walnut oil
|3/4 poundBeets; (about 2 medium)|
|1 tablespoonbleu olive 18 Year Traditional Balsamic Vinegar|
|1 teaspoonGrated lemon rind|
|1 teaspoonFresh lemon juice|
|1/4 teaspoonSea salt|
|1/4 teaspoonFreshly ground black pepper|
|1 5-ounce packageGoat Cheese|
|1 tablespoonLight mayonnaise|
|2 teaspoonsFresh tarragon; minced|
|1/8 teaspoonFreshly ground black pepper|
|1 cloveGarlic; crushed|
|24 1/2-inch thick sliceDiagonally cut French bread baguette; toasted|
|bleu olive Roasted Walnut Oil|
the bleu olive's beet & goat cheese crostini w/ roasted walnut oil 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.
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