Sauteed Beet Greens and Herbed Goat Cheese Crostini
Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.
|Herbed goat cheese:|
goat (chevre) cheese
leaves, fresh, finely chopped
minced or finely chopped
or other vegetable oil
or as needed, minced
tough stems removed, and coarsely chopped
salt and black pepper
bread, french baguette
or other crusty bread, sliced, brushed with garlic-olive oil, toasted
To make the herbed goat cheese:
In a small bowl, mix together the softened goat cheese, thyme, garlic and black pepper to taste until well combined. Set aside.
To sauté the greens:
Heat the oil in a large nonstick skillet until hot.
Add the garlic, stirring constantly, until fragrant, about 30 seconds.
Stir in the beet greens, cook for 3 to 4 minutes, until the greens are wilted.
Add the balsamic vinegar, and cook for another 1 minute.
Season with salt and black pepper to taste.
To assemble the crostini:
Spread the goat cheese evenly on each slice of baguette.
Top with a tablespoon or two sauteed beet greens.
Drizzle with some fresh lemon juice from lemon wegdes.
Serve and enjoy!