Winter Solstice Beet and Walnut Crostini

This crostini captures the deep, earthy flavors of winter with a vibrant topping of roasted beets and creamy goat cheese. The sweet tang of balsamic glaze perfectly complements the crunch of toasted walnuts, creating a sophisticated and satisfying appetizer.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch rounds
medium red beets, roasted and diced
oz soft goat cheese (chèvre)
1/4 cup walnuts, roughly chopped
tbsp extra virgin olive oil
tbsp fresh rosemary, finely chopped
tbsp balsamic glaze
Salt and black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush the baguette slices with 1 tbsp of olive oil and toast for 8 minutes
minutes until golden and crisp. Remove and let cool slightly.
In a small bowl, toss the diced roasted beets with the chopped rosemary, a pinch of salt, and pepper.
Spread a generous layer of soft goat cheese onto each toasted crostini base.
Top the goat cheese with a spoonful of the seasoned beet mixture and sprinkle generously with the chopped walnuts.
Drizzle a small amount of balsamic glaze over the top of each crostini just before serving.

Chef's Tip & Pairing

For a deeper flavor, lightly toast the walnuts in a dry pan before chopping them to release their essential oils. This earthy appetizer pairs beautifully with a dry, crisp Sancerre or a light-bodied Pinot Noir.

From the Tini Crostini Collection