This colorful crostini recipe features beets and arugula. The beets are roasted to give them a deliciously sweet and earthy flavor that pairs perfectly with the peppery arugula.
Toasted bread acts as the perfect vehicle for these toppings and the creamy goat cheese adds a tangy and rich element that balances the dish. Whether you’re hosting a dinner party or just need a quick and easy appetizer, beet and arugula crostini are sure to impress.
Beet and Arugula Crostini Recipe
A luxurious Beet and Arugula Crostini recipe which pairs crusty bread with a decadent roasted beet and goat cheese topping.
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with a silicone mat.
Toss the prepared beets in olive oil until evenly coated.
Next, arrange them in a single layer on the baking sheet.
Place the baking sheet in the oven and bake for 25 to 30 minutes or until soft. Remove from the oven and set aside.
Reduce the oven temperature to 350 degrees Fahrenheit. place the bread slices on a baking sheet lined with parchment paper in a single layer and bake for 10 to 15 minutes or until well toasted. Next, remove them from the oven and allow them to cool.
Meanwhile, whisk the goat cheese and heavy cream in a small bowl until thoroughly combined.
To assemble the crostini, add a spoonful of the goat cheese mixture on each piece of toasted bread, and then add diced roasted beets and arugula on top.
Season with salt and pepper and garnish with chopped walnuts before serving.