Crostini with roasted beets, goat cheese cream, and balsamic glaze - photo 1
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Crostini with roasted beets, goat cheese cream, and balsamic glaze

Pikantne Snacks Fusion cuisine Vegetarian Dishes 90 min Medium 15 wyświetleń ~31.82 PLN - (0)
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Description

A modern, seasonal snack that combines the sweetness of roasted beets, the creamy tartness of goat cheese, and the deep, sweet-and-sour note of reduced balsamic vinegar. The dish looks stunning — the vibrant reds of the beet and ruby pomegranate seeds contrast with the white of the cheese and the green of the thyme. Perfect as an appetizer for a party, a light snack with wine, or an elegant nibble during a gathering; it delights with its texture: crunchy crostini, soft slices of beet, creamy cheese, and crunchy pistachios. The recipe serves 4 and is easy to make in a home kitchen, even for a beginner cook with clear, detailed instructions.

Ingredients (13)

Servings:
4
  • Red beet 2 szt.
  • Soft goat cheese 150 g
  • Baguette 1.2 szt.
  • Extra virgin olive oil 2 łyżki
  • Balsamic vinegar 60 ml
  • Pomegranate (seeds) 100 g
  • Unsalted pistachios 50 g
  • Garlic 2 ząbki
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh thyme 10 g
💰 Szacowany koszt dania: ~31.82 PLN (7.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top and bottom). Wash the beets under running water with a brush, trim the leaves leaving about 1 cm of the stem (to prevent juice from leaking). Dry the beets with a paper towel. Wrap each beet individually in a sheet of foil or in a double layer of aluminum foil to retain moisture. Place the beets on a baking sheet lined with parchment paper and bake for 45–60 minutes (time depends on size): check with a fork or skewer — it should easily go into the largest beet. Once baked, let the beets rest for 10 minutes until they are cool enough to peel.

Ingredients: Red beet, Extra virgin olive oil
Use protective gloves or a cloth to remove the foil — the beets will be very hot. If the beets are small (about 6–8 cm), start checking after 40 minutes; large ones may need 60 minutes. Do not bake for less time — raw beets will be hard.
2

After slightly cooling (about 10 minutes), remove the foil. Grab the beet by the skin and peel it off by hand or use a small knife — the skin should come off easily. Slice the beets into thin slices about 3–4 mm thick on a cutting board with a sharp knife, making steady motions: a thin layer is better than uneven thick slices.

Ingredients: Red beet
Use a glove or cloth for peeling — beets can stain. If you prefer, peel the beets before roasting, but roasting them with the skin on retains more flavor and juice.

Balsamic reduction

3

In a small saucepan, combine balsamic vinegar (60 ml) with sugar (10 g). If you want it sweeter, add honey (30 g) — add it to the saucepan now. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, reduce the heat, and simmer for 8–12 minutes, stirring frequently, until the liquid reduces by half and starts to lightly coat the back of a spoon, creating a thick, glossy glaze. It should coat the back of the spoon with stickiness but not be completely solid (it will thicken as it cools).

Ingredients: Balsamic vinegar, sugar, Honey
Use a heavy-bottomed saucepan (preferably stainless steel) for even heating and to avoid burning. The reduction process can be sped up, but watch carefully to prevent burning — the glaze will become bitter. If it turns out too thick, add a teaspoon of warm water and heat briefly.

Cream cheese

4

Transfer the soft goat cheese (150 g) to a medium bowl. Peel and finely chop or press through a garlic press 1 clove of garlic (10 g) — add it to the cheese. Pour in 1 tablespoon of olive oil (15 g) and gently mix with a fork or spatula until a smooth, slightly creamy mixture forms. Season with 1–2 pinches of salt (about 1–2 g from 3 g) and a pinch of freshly ground pepper (1 g). If the mixture is too thick, add another teaspoon of olive oil.

Ingredients: Soft goat cheese, Garlic, Extra virgin olive oil, Salt, Black pepper
Use a wooden spoon or a hand mixer on low speed if you prefer a very smooth consistency. Don't add too much oil at once — it's better to do it gradually to avoid making the cheese too runny.

Crostini

5

Slice the baguette (300 g) diagonally into pieces about 1–1.5 cm thick (you will get about 16 slices). Arrange the slices on a baking sheet lined with parchment paper. Brush a thin layer of olive oil (30 g total, which is about 2 tablespoons) on each slice. Bake in a preheated oven at 200°C for 8–10 minutes, until golden and crispy — halfway through, turn the slices to brown them evenly.

Ingredients: Baguette, Extra virgin olive oil
The best option is a cast iron skillet or a baking sheet; use parchment paper to make cleaning easier. If you don't have an oven, you can sauté the slices on a grill pan for 2–3 minutes on each side over medium heat.

Pistachios

6

In a dry, medium skillet, toast the pistachios (50 g) over medium heat for 2–3 minutes, shaking the skillet until you can smell the nutty aroma and they are lightly golden. Be careful — the nuts darken quickly. Transfer the pistachios to a cutting board and chop coarsely with a knife (small pieces and fine crumbs).

Ingredients: Unsalted pistachios
Use a wide pan to toast the nuts evenly. If the pistachios are salted, skip the salt in the later seasoning.

Assembly and serving

7

On the cooled crostini, spread 1–1.5 tablespoons of goat cheese cream (about 25–30 g of cream per slice). Top with 1–2 slices of roasted beet (depending on the size of the slices). Sprinkle each snack with a teaspoon of pomegranate seeds (about 6–8 g) and a bit of chopped pistachios (about 3–4 g). Drizzle each portion with a thin thread of reduced balsamic (a few drops, total amount to taste). Garnish with fresh thyme leaves (10 g divided into portions). Serve on a large board or plate, scattering a few pomegranate seeds for effect.

Ingredients: Soft goat cheese, Red beet, Pomegranate (seeds), Unsalted pistachios, Balsamic vinegar, Fresh thyme, Baguette
Use a teaspoon to scoop out the pomegranate to control the amount of juice. Additionally, you can add more honey to the glaze if you prefer sweeter notes. Make sure the crostini are crunchy — spread the cream just before serving so the bread doesn't get soggy.

Final tips

8

Check the taste: if necessary, add a pinch of salt to the cream or a few more drops of glaze. Arrange the crostini so that the colors contrast — the white spots of cheese, red beets and pomegranate, and green leaves create an appealing composition. Serve immediately to maintain the crispness of the bread.

Ingredients: Soft goat cheese, Baguette
If you prepare the crostini in advance, store the crostini and the cream separately in the fridge; assembling 10–15 minutes before serving gives the best effect.

Fun Fact

💡

Beets were known and used in ancient times — the Romans used them to prepare sauces and dishes for improving blood. The combination of beetroot with balsamic vinegar is a modern interpretation that highlights the natural sweetness of the vegetable.

Best for

przyjęcie koktajlowe degustacja wina elegancka kolacja zimowe spotkanie towarzyskie

Tips

🍽️ Serving

Serve the crostini on a long serving board or a black plate to highlight the color contrasts. A dry white wine or slightly chilled rosé pairs well with the dish. Spread the cream just before serving to keep the bread crispy.

🥡 Storage

Baked beets can be stored in the refrigerator in an airtight container for up to 3 days. The cheese cream can be kept in the refrigerator for up to 2 days. The balsamic glaze should be stored in the refrigerator for up to 7 days. Crostini are best prepared just before serving; if stored longer, they lose their crispness. To reheat crostini, use the oven at 150°C for 3–5 minutes to restore their crunch.

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