Beet and Goat Cheese Crostini
This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.
about 2 medium
freshly ground b
goat (chevre) cheese
bread, french baguette
1/2-inch-thick, diagonally cut, toasted
Preheat oven to 375°.
To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish.
Cover and bake at 375° for 45 minutes or until tender.
Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
In a medium bowl combine the vinegar, rind, juice, salt and ¼ teaspoon pepper.
Add beets; toss gently to coat.
To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, ⅛ teaspoon pepper, and garlic in a small bowl.
Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.