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Roasted Golden Beet and Goat Cheese Crostini with Summer Savory & Honey

 

Ingredients:

  • 1 baguette or loaf of bread, sliced thin
  • 4 medium-sized golden beets, peeled and diced
  • 2 Tbsp. olive oil
  • 4 oz. goat cheese 
  • 1 tbsp summer savory (plus more for garnish)
  • 3 tbsp milk or cream
  • 2 cups baby arugula
  • honey, for drizzling 

Instructions:

  1.  Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2.  In a mixing bowl, toss the diced beets with 1 Tbsp. olive oil. Spread the beets in an even layer on the baking sheet. Roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside.
  3.  Lower oven heat to 350. Then spread out bread slices in a single layer on a baking sheet, and bake for 10-15 minutes or until toasted. Remove and let cool.
  4.  Meanwhile, whisk together the goat cheese, 1 tbsp of savory and milk in a small bowl until well-blended. Add more milk if you would like a thinner consistency for spreading.
  5.  Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Drizzle with honey, garnish with a sprig or two of savory and serve.