Recipes - Appetizers
Beet and Goat Cheese Crostini
This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.
Active Time: 00:10 Minutes
Total Time: 00:55
Yield: 12 - servings
RECIPE INGREDIENTS
3/4 pound beets
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon lemon
1 teaspoon lemon juice
1/4 teaspoons sea salt
1/4 teaspoon black pepper
5 ounces goat (chevre) cheese
1 tablespoon mayonnaise, light
2 tablespoons tarragon
1/8 teaspoon black pepper
1 clove garlic crushed
24 slices bread, french baguette
DIRECTIONS
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.
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