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Goat Cheese Crostini with Watermelon-Beet Salsa

Photo: Jennifer Causey Styling: Missie Neville Crawford

Hands-on time 12 mins
Total time 14 mins
Yield

Serves 8 (serving size: 2 crostini)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.