World Health Day Beet and Goat Cheese Crostini

This crostini is a bright and savory celebration of spring, perfectly balancing the earthy sweetness of roasted beets with the creamy tang of goat cheese. The fresh dill and lemon zest provide a vibrant, herbaceous finish, making it an ideal appetizer for a light gathering.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
medium red beets, roasted and diced
oz soft goat cheese (chèvre), softened
Tbsp olive oil, plus more for brushing
Tbsp fresh dill, finely chopped
tsp lemon zest
Salt and freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp.
In a small bowl, combine the softened goat cheese with the chopped fresh dill and lemon zest. Season lightly with salt and pepper, then mix until just combined.
In a separate bowl, toss the diced roasted beets with 2 tablespoons of olive oil, a pinch of salt, and pepper.
Spread a generous layer of the dill and lemon goat cheese mixture onto each toasted crostini.
Top the cheese with a spoonful of the seasoned roasted beets. Garnish with a tiny sprig of fresh dill before serving.

Chef's Tip & Pairing

For a beautiful presentation, roast a mix of red and golden beets. This appetizer pairs wonderfully with a crisp, dry Sauvignon Blanc, whose bright acidity will cut through the richness of the goat cheese.

From the Tini Crostini Collection