Roasted Beet and Whipped Feta Crostini

Earthy, sweet roasted beets are paired with a tangy, airy whipped feta spread, creating a vibrant contrast of flavors and textures. A sprinkle of toasted pistachios adds a delightful crunch, making this a sophisticated and colorful appetizer perfect for any gathering.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
medium red beets, trimmed and peeled
tbsp olive oil, plus extra for brushing
oz feta cheese, crumbled
oz cream cheese, softened
tbsp milk or heavy cream
1/4 cup shelled pistachios, roughly chopped
tsp fresh thyme leaves
Salt and black pepper to taste

Method

Preheat oven to 400°F (200°C). Toss the peeled beets with 1 tbsp olive oil, salt, and pepper. Wrap tightly in foil and roast for 30 minutes
minutes until tender. Let cool, then dice into small cubes.
While beets roast, brush baguette slices with olive oil and toast in the oven for 5 minutes
minutes until golden and crisp.
In a food processor, combine feta cheese, cream cheese, and milk or heavy cream. Process until completely smooth and airy. Season lightly with pepper.
Spread a generous layer of the whipped feta mixture onto each toasted crostini.
Top the feta with the diced roasted beets, sprinkle with chopped pistachios and fresh thyme leaves. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, drizzle the finished crostini with a high-quality balsamic glaze just before serving. This enhances the sweetness of the beets and the tang of the feta.

From the Tini Crostini Collection