Beet and Goat Cheese Crostini with Arugula Pesto

I LOVE appetizers, they are my favorite thing to make and to experiment with. This recipe is inspired by a lunch I had recently while waiting with my sister-in-law on her wedding day.

  • 1 French Baguette, sliced on an angle
  • 2  beets (or 6-8 smaller ones), cooked until tender but still slightly firm
  • 1 bunch arugula
  • 1+ tbs olive oil
  • 1/8 cup pine nuts
  • 8 oz firm goats cheese

Broil the baguette slices on a cookie sheet until golden brown on top, 5-10 min depending on the strength of the broiler and how close they are.

Chop up the beets into a rough 1cm squares, drizzle lightly with olive oil, set aside. Slice the cheese up into 1/8 to 1/4 inch rounds (it usually comes in a tube at the grocery store) These should fit nicely on top of your baguette slices

In food processor (or if you’ve got some perseverance, with a knife and cutting board) combine the arugula leaves, pine nuts and tbs olive oil and process until smooth, adding more olive oils as necessary. The finished product should not be too thin, make sure it stays spreadable as a paste.

To assemble, spread a thin layer of pesto onto the crostini, top with a slice of goat cheese and finally a teaspoon of chopped beets. If you find you have any left over ingredients, I bet this would make a wonderful chilled salad if you thin out the pesto into a dressing and marinate the cheese and beets with it.


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