Roasted Beet and Goat Cheese Crostini

Chevre Beet Crostini

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)

Watermelon Feta Skewers

Watermelon Feta Mint Skewers

Watermelon Feta Skewers

Contributed by Patti Hamilton, Barred Owl Creamery at Hamilton Farm

An easy and healthy appetizer perfect for summer celebrations.

Prep Time10 mins
Total Time10 mins
Servings: 24 skewers


• 24 cubes watermelon
• 24 cubes feta
• 24 miniature mint leaves
• 3 tbsp. balsamic glaze (optional)

1. Skewer watermelon, feta, and mint together with miniature skewer sticks. Leave plain or drizzle with balsamic.