Goat Cheese Crostini with Watermelon-Beet Salsa

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Goat Cheese Crostini with Watermelon Beet SalsaRecipe

Photo: Jennifer Causey Styling: Missie Neville Crawford

You can use any type of beet, or substitute chopped tomato or more watermelon.

Serves 8 (serving size: 2 crostini)


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1 small golden beet, trimmed and peeled
1/2 cup diced seedless watermelon
1/4 cup chopped red onion
2 teaspoons white balsamic vinegar
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces soft goat cheese (about 1/3 cup)
16 (1/4-ounce) slices diagonally cut whole-grain French bread baguette, toasted
4 teaspoons olive oil
2 tablespoons chopped fresh chives


Hands-on: 12 Minutes
Total: 14 Minutes

1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Created date

April 2016

Nutritional Information

Calories 96
Fat 4.5 g
Satfat 1.9 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 3 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 5 mg
Iron 1 mg
Sodium 196 mg
Calcium 18 mg
Sugars 3 g
Est. Added Sugars 1 g