Roasted Beet & Goat Cheese Crostini
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 24 pieces
 
Ingredients
  • 1 fresh baguette, sliced into 24 pieces
  • 1 lb. roasted beets, roughly chopped (click here for recipe)
  • 4 ounces pomegranate seeds
  • 4 ounces feta cheese, crumbled
  • 8 ounces whipped cream cheese
  • 1 orange, zest and juice reserved
  • ½ cup walnuts, roughly chopped
  • 3 tablespoons extra virgin olive oil, good quality
  • Kosher salt and freshly cracked black pepper
  • Hot honey(click here for recipe)
  • Fried leeks (click here for recipe)
Instructions
  1. Grilled bread: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Using the Bull basting brush, coat both sides of the sliced baguette evoo. Grill the bread till char marks form, around 3 minutes on each side. Once done set aside on sheet pan.
  2. Cheese blend: In a bowl, add the feta cheese, whipped cream cheese, orange zest and mix well.
  3. Roasted beets: Click here on how to roast the beets. Once cleaned and roughly chopped, place in a non reactive bowl. Add 3 tablespoons of evoo, reserved fresh orange juice, salt and pepper. Mix and set aside.
  4. Building the layers: Spread the cheese mix on top of the grilled bread. Next add small spoonful of the beats with dressing. Next add the chopped walnuts and drizzle with hot honey. To finish top off with fried leeks and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/fall-antipasti-2/