Beet and Goat Cheese Crostini

By Pollin

Ingredients

• * Beets:
• 3/4 * 3/4 pound beets (about 2 medium)
• 1 * 1 cup water
• 1 * 1 tablespoon balsamic vinegar
• 1 * 1 teaspoon grated lemon rind
• 1 * 1 teaspoon fresh lemon juice
• 1/4 * 1/4 teaspoon sea salt
• 1/4 * 1/4 teaspoon freshly ground black pepper
• *
• Cheese spread:
• 1 * 1 (5-ounce) package goat cheese
• 1 * 1 tablespoon light mayonnaise
• 2 * 2 teaspoons minced fresh tarragon
• 1/8 * 1/8 teaspoon freshly ground black pepper
• 1 * 1 garlic clove, crushed
• 24 * 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

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° 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.