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

Recipes » Appetizers » Appetizers - Other

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

Yield: 4 Servings Ready in 1 hours, 30 minutes

Cuisine: ItalianMain Ingredient: Beets

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Ingredients

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Original recipe makes 4 Servings

3/4 poundBeets; (about 2 medium)

1 cupWater

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.