Herby Goat Cheese and Chioggia Beet Crostini
Makes: 6-8 pieces
I love a dish that plays with contrast — where flavors and textures come together in an unexpected yet perfectly balanced bite. This crostini does just that, pairing earthy Chiogga beets with bright citrus and a lush, spread infused with herbaceous notes of fresh dill, chive, and mint. The striking candy cane stripes of the beets make them a showstopper, their natural sweetness highlighted when served raw. Shaved paper-thin with a mandoline, they lend a crisp, delicate texture, that beautifully complements the creamy, herb-laced goat cheese. All of this sits atop a golden, olive oil-kissed crostini for just the right amount of crunch. Simple yet refined, these are a perfect prelude to an elegant gathering or as a seasonal snack.
INGREDIENTS
For the herbed goat cheese
4 oz Goat Cheese; softened
1 oz Cream Cheese; softened
3 Tablespoons fresh flat leaf parsley; roughly chopped
1 1/2 Tablespoons fresh dill; roughly chopped — plus additional for garnish
2 teaspoons fresh chives; roughly chopped — plus additional for garnish
1 teaspoon fresh mint; roughly chopped
2 teaspoons lemon zest — plus additional for garnish
2 teaspoons freshly squeezed lemon juice
1 1/2 Tablespoons extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon Fresh cracked black pepper
For the beets
2 small Chioggia beets washed, approximately 1 cup; peeled and thinly sliced (see note)
Extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
Kosher salt
For the crostini
1 demi-baguette; sliced 3/4-inch thick, on the diagonal
4 Tablespoons extra virgin olive oil
To serve
Lemon zest
Fresh chives
Fresh dill
Flaky sea salt
METHOD
For the herbed goat cheese
Place all ingredients in a mini food processor and blend until smooth. Season to taste with salt and freshly ground black pepper.
For the beets
Place slices of beets in a small dish and toss with lemon juice, a drizzle of olive oil and a sprinkle of salt. Set aside.
For the crostini
Brush both sides of bread slices with olive oil. Heat cast iron pan over medium-high heat. Place slices of bread in a single layer and cook a few minutes until crisp and golden brown then repeat on the other side. Remove from pan and lightly sprinkle with salt.
To serve
Spread crostini slices with herbed goat cheese and arrange seasoned beet slices on top. Sprinkle with fresh dill, chives, lemon zest and flaky sea salt. Serve immediately.
Buon Appetito!
NOTES
To achieve the delicate, paper thin slices for the beets, use a mandoline set to the thinnest setting.
I like my crostini to be a bit heartier, if you’d like a more delicate crunch, slice the bread 1/4-1/2- inch thick.
The goat cheese spread can be made in advance and stored in an airtight container in the refrigerator for 4 days.
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