Roasted Beet and Goat Cheese Crostini
From Patti Hamilton, Barred Owl Creamery at Hamilton Farm
Serves 4 – 6 Prep Time: 45 min Cook Time: 1 hr 05 min
1 large beet, scrubbed
1 small glove garlic, minced fine
2 tablespoons chopped parsley
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
4 ounces Barred Owl Creamery chevre, softened
10 – 12 baguette slices, toasted
1 Preheat oven to 400 degrees.
2 Wrap beet in aluminum foil. Bake in preheated oven for 55 – 65 minutes or until a fork slides easily into the center. Remove from oven and allow to cool for several minutes.
3 When cool enough to touch, use a paper towel to gently rub off the peel. Cool completely, about 10 minutes.
4 Once beet is cool, dice into small pieces. You should have about 1 cup.
5 Combine garlic, parsley, olive oil, vinegar, salt and roasted beets together in a bowl. Mix well. Allow to set at room temperature for 30 minutes.
6 To make a crostini, spread goat cheese on toasted baguette slice and spoon beet mixture on top. Repeat until all ingredients are used. Serve.
7. Suggestions ~ use different colored beets to make the dish more colorful. Also try different flavors of chevre (herb, plain, chive, cracked three pepper blend)