Crispy crostini with beetroot, goat cheese, pomegranate, and honey-orange dressing - photo 1
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Crispy crostini with beetroot, goat cheese, pomegranate, and honey-orange dressing

Appetizers Vegetarian Dishes 30 min Easy 6 wyświetleń ~42.02 PLN - (0)
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Description

A seasonal appetizer combining the earthiness of beetroot, the creaminess of goat cheese, and the fresh tartness of pomegranate and orange. Quick crostini — thin, crispy pieces of baguette topped with a warm slice of beetroot sautéed to a light caramelization, soft goat cheese, crunchy chopped walnuts, and an aromatic honey-orange dressing. The dish is visually striking (the contrast of the red of pomegranate and beetroot with the white of the cheese and the green of thyme), easy to prepare, and perfect as an appetizer for a party, dinner, or stylish gathering. The quick preparation (about 30 minutes) makes it a great option when you want to impress your guests with minimal effort.

Ingredients (14)

Servings:
4
  • Cooked beetroot 300 g
  • Baguette 1.0 szt.
  • Soft goat cheese 120 g
  • Honey 30 ml
  • Orange 0.8 szt.
  • Lemon juice 10 ml
  • Olive oil 30 ml
  • Walnuts 50 g
  • Pomegranate seeds 120 g
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens (optional) 40 g
  • Balsamic glaze (optional) 1.3 łyżka
💰 Szacowany koszt dania: ~42.02 PLN (10.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you are using cooked beets: gently peel them with a knife or remove the skin with your fingers (the skin should come off easily). Cut each beet into slices about 4-5 mm thick. If the beets are large, cut them into half-moons. If you have raw beets and want to roast them, wrap them in aluminum foil and bake in an oven preheated to 200°C for 45-60 minutes until they are soft (check with a fork).

Ingredients: Cooked beetroot
Use a sharp knife and a stable cutting board. Cooked beets are the quickest option (recommended for this recipe). If you are roasting raw beets, start earlier — it will extend the time.

Sautéing beets

2

Place a non-stick skillet with a diameter of 24-26 cm over medium heat. Add 1 tablespoon (15 g) of olive oil and heat for 30 seconds. Arrange the beet slices in a single layer in the skillet (they should not overlap). Fry for 2-3 minutes without moving them, until the edges are slightly browned, flip each slice and fry for another 2 minutes. Lightly salt (about 1 pinch) and season with a bit of pepper.

Ingredients: Cooked beetroot, Olive oil, Salt, Black pepper
Use a non-stick or cast iron skillet. Do not overcrowd the skillet, fry in batches if necessary. The slices should be warm and lightly caramelized at the edges.

Preparing the dressing

3

Grate a thin layer of orange zest (use a microplane) — about 1 teaspoon of zest. Then cut the orange in half and squeeze 2 tablespoons of juice (about 50 g/50 ml) into a small bowl. Add 30 g of honey, 10 ml (10 g) of lemon juice, 1 tablespoon (15 g) of olive oil, and 1/2 teaspoon (about 1 g) of salt (adjust to taste). Whisk vigorously with a fork or whisk for 20 seconds until the dressing is smooth and slightly glossy.

Ingredients: Orange, Honey, Lemon juice, Olive oil
Use the finest side of the grater for the zest. If the dressing is too thick, add 5 ml of water at a time and mix. The dressing should be distinctly sweet and sour.

Preparing the toast

4

Preheat the oven to 200°C (top-bottom) or use a toaster. Cut the baguette into slices about 1–1.2 cm thick (you should get about 10–12 slices from a 240 g baguette). Arrange the slices on a baking sheet lined with parchment paper. Mix 1 tablespoon (15 g) of olive oil with a pinch of salt. Brush the slices with a thin layer of oil using a brush. Bake for 6–8 minutes until golden and crispy; turn the slices halfway through the time. Alternatively, toast in a dry pan for 2-3 minutes on each side over medium heat.

Ingredients: Baguette, Olive oil, Salt
The best option is a baking tray lined with parchment paper. If you have a grill in the oven, use it for 1–2 minutes at the end, but keep an eye on it, as they can burn quickly.

Sautéing and roasting nuts

5

Chop the walnuts into larger pieces (to add texture). In a dry small skillet, toast the walnuts for 3-4 minutes over medium heat, shaking the skillet every few seconds, until you can smell the aroma and see a slight browning. Transfer to a plate to prevent them from browning further in the hot skillet.

Ingredients: Walnuts
Be careful — nuts can burn quickly. It's better to cook them for a few minutes while watching than to use too high a temperature.

Assembly of crostini

6

Take one slice of toast. Spread a thin layer (about 15–20 g) of soft goat cheese and smooth it out with a teaspoon to create an even surface. Place a warmed slice of beetroot (1 slice per toast) in the center. Sprinkle with walnuts (about 4–5 g per toast). Add a teaspoon (about 10 g) of pomegranate seeds and a few thyme leaves. Drizzle the top with honey-orange dressing (about 5–7 g per toast). Repeat with the remaining slices.

Ingredients: Baguette, Soft goat cheese, Cooked beetroot, Walnuts, Pomegranate seeds, Fresh thyme, Honey
Use a teaspoon for precise cheese placement. Arrange the ingredients aesthetically — the crostini should look like small sandwiches, not scattered ingredients.

Finishing and optional toppings

7

If you are using microgreens, place a few on each crostini for color and freshness. If you want an additional sweet-and-sour note, drizzle delicate swirls of balsamic glaze on the plate or directly on the crostini (1–2 ml per serving). Finally, season with freshly ground pepper and a light pinch of salt, if needed.

Ingredients: Microgreens (optional), Balsamic glaze (optional), Black pepper, Salt
If you are adding balsamic glaze, use a bottle with a narrow tip or a teaspoon to control the amount. Additionally, you can add microgreens for a contrast in textures.

Serving

8

Arrange the crostini on a large flat plate or board. Start by placing a few in the center, leaving space between them. You can add a few extra pomegranate seeds and sprinkle with the remaining chopped nuts. Serve immediately while the toasts are crispy and the beets are warm.

Ingredients: Pomegranate seeds, Walnuts
Serve with small plates and napkins — crostini taste best fresh. If you prepare all the elements in advance, assemble just before serving to keep the bread crispy.

Fun Fact

💡

Beets were valued in ancient times not only as food but also as medicine. The combination of beetroot with sour fruits (e.g. citrus or pomegranate) enhances their natural sweetness and gives a dessert-appetizer character.

Best for

przyjęcie kolacja z przyjaciółmi impreza świąteczna

Tips

🍽️ Serving

Serve the crostini on a neutral white plate or a wooden board to make the color contrast more vivid. Serve immediately after assembling — it's best when the baguette is still warm and crispy, and the beets are slightly warm. For guests, prepare a double portion, as the dish disappears quickly.

🥡 Storage

Store prepared components separately: cooked beets in an airtight container in the fridge for up to 3 days, dressing in a small jar for up to 5 days, croutons are best eaten fresh. Assembled crostini should not be stored for longer than 2 hours, as the bread will become soggy. Nuts are best stored separately and added just before serving.

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