A bright, healthy and zesty appetizer dish for your next party!
4 Medium-sized beets (we used golden beets)
2 Baguettes sliced (1/2 inch thick)
Head of roasted garlic cloves
Extra-virgin olive oil
1 pack (5 oz) Chevre Honey Goat Milk Cheese
8 oz Cream cheese
Grated zest of 3 lemons
Salt and pepper to taste.
Place beets in a large saucepan, add water enough to cover the beets and boil for 40 mins. Boil until beets are tender enough to stick a fork through. Drain, and shock them in very cold water. Peel the beets under cold water, the skins should come off easily.
Preheat the oven to 375 degrees F.
Take your baguette slices and rub the roasted garlic on each slice. We really love garlic so we rub it all over! If you only want to do the edges or top side, that’s okay too. Drizzle or brush on some olive oil then add a little salt & pepper. Toast the baguette slices until golden brown (about 10 minutes).
In a medium sized bowl mix together the goat cheese, cream cheese and lemon zest to taste.
Slice or dice the beets, whichever you prefer for your crostini.
Take your toasted baguette slices and spread dollops of the cheese mixture on each slice, sprinkle on some more lemon zest if you’d like, then top with beets.
Drizzle some more olive oil on your assembled crostini. Add salt and pepper to taste.