Beet-and-Goat Cheese Crostini

Photo: Tara Donne; Styling: Erin Swift

For the ultimate in fall hued food, choose both golden and red beets for  Beet-and-Goat Cheese Crostini. The combination of creamy goat cheese, roasted beets, and toasted walnuts is to die for.

Yield: Makes 2 dozen
Recipe from Coastal Living

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  • 5 tablespoons extra virgin olive oil, divided
  • 1/4 cup white balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (8-ounce) package precooked red beets or golden beets, cubed*
  • 24 (1/4-inch-thick) baguette slices
  • 1 (4-ounce) package goat cheese, softened
  • 1/4 cup chopped toasted walnuts
  • Garnish: micro greens, thinly shredded beet greens, or fresh parsley


  1. 1. Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
  2. 2. Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
  3. 3. Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts; garnish, if desired.
  4. *If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender; cool. Unwrap, peel away skin, and cube.
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