Day one of our Val/Gal-entine’s Day menu! We’re starting off strong with heart-beet crostinis. This recipe makes about 12-15 adorable and tasty crostinis, perfect for sharing with the one(s) you love.
Preheat your oven to 400°F. Scrub the beets thoroughly to remove any dirt. Trim off the beet greens. In a baking dish or cast iron pan, spread a thick layer of salt. Place the beets on top of the salt bed and add 6-8 sprigs of fresh thyme. Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, remove the beets from the oven and let them cool slightly.
While they’re cooling, slice the baguette into thin rounds, about 1/4 inch thick and place on a baking sheet. Drizzle with olive oil and sprinkle salt. Toast the baguette slices in the oven at 400°F for 8-10 minutes, until golden brown.
To make the whipped honey, add honey to a stand mixer for about 10 minutes until it has a nice pale color.
Cut the beets into thin rounds and take a heart-shaped cookie cutter (optional, but fun!) and create heart shapes out of the beets. Assemble your crostinis: spread a layer of herb goat cheese onto each toasted baguette slice. Place a slice (or two hearts!) of roasted beet on top of the goat cheese. Drizzle a small amount of whipped honey over the beet slice. Garnish each crostini with a few thyme leaves. ENJOY!
