Beet & Citrus Crostini with Goat Cheese

by Emily

National Grilled Cheese Day was last week and, guys, this cheese-touting blog missed it! Can you believe us? A trip to Sonoma, a condo installation, a paper, our “real jobs”, and kitchen renovation to-dos among other commitments somehow got in the way of cheese. I secretly knew it was Grilled Cheese Day because I saw (and immediately repinned) this Pinterest find: a beet, arugula & goat grilled cheese. I couldn’t do a thing about it till over the weekend when I was able to create this great crostini version. Beets don’t do it for a lot of people, but I think you’ll be pleasantly surprised how the orange citrus and goat cheese cut the almost bitterness from this vibrant root vegetable. At the very least, it is quite photogenic and will serve as a late homage to a day we informally celebrate often!

Beet & Citrus Crostini with Goat Cheese
inspired by BS in the Kitchen

whole wheat baguette, thinly sliced
olive oil
1 medium beet, roasted and thinly sliced
2 ounces goat cheese
1 orange, thinly sliced

Preheat oven to 400 degrees. Remove beet stems and rinse. Wrap beets in aluminum foil and roast for 60-80 minutes, or until soft. Chill. Remove foil, peel away outer skin, and slice thinly.

While beets are chilling and oven is still hot, brush (or Misto!) baguette with olive oil. Toast a few minutes until almost done then remove from oven and spread with goat cheese. Return to oven for another minute or two until goat cheese is warm and just beginning to melt.  Top with citrus slices and goat cheese. Serve immediately.