Beet, Shallot and Goat Cheese Crostini
My sweet friend Leann made this dish for me and I knew I wanted to create a post for it, but most importantly, it was the first bite to my Farm to Table dinner party. YUM!
6 1/4 inch thick slices of 7 grain bread
(or some other rustic grain bread), cut into halves to make 12 pieces
2 Medium raw beets (you can use canned, drained
and rinsed non-pickled beets)
1 Tablespoon of small diced shallots
1 Tablespoons of olive oil, plus extra
2 Tablespoons of balsamic vinegar
¼ Teaspoon fresh cracked coarsely ground black
pepper
Herbed goat cheese
Basil salt
Rinse beets and cut off most of the stalk.
Place in a pot, cover with water and add a generous pinch of salt. Bring to a
boil and simmer until tender, about 20 minutes. Plunge beets
into ice water to stop the cooking process. Once cool, you can peel them with your hands. Slice the beets
into small cubes and place in a bowl with shallots. Add in olive oil and balsamic vinegar and fresh
cracked black pepper.
Preheat the oven to 350 and line a cookie sheet with foil. Brush bread slices with olive oil and bake in oven for 350 until toasted and golden, about 10 minutes. While the bread is cooling, make herbed goat cheese and basil salt. To assemble spread about a ½ Tablespoon of cheese onto the bread, spoon beet mixture on the top, and sprinkle with a small amount of basil salt. Serve immediately.
Makes 12 pieces
Herbed
goat cheese
8 ounces of goat cheese, softened
2 Tablespoons of fresh chives, diced small
Zest of one Lemon
Salt to taste
Place all ingredients in a bowl and mix well. Add salt to taste.
Basil Salt
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