Elegant crostini with roasted beets, goat cheese, and pomegranate - photo 1
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Elegant crostini with roasted beets, goat cheese, and pomegranate

Snacks Dishes for Special Occasions 75 min Medium 15 wyświetleń ~30.14 PLN - (0)
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Description

Delicate, elegant crostini combining the sweetness of roasted beets, the creaminess of goat cheese, the crunch of toasted walnuts, and the freshness of pomegranate seeds. A perfect dish as an exquisite appetizer for a winter party or a starter before dinner - it looks stunning on a platter and delights with contrasts of flavors and colors. Roasted beets take on a deep, caramelized flavor, honey with balsamic vinegar creates a glossy dressing that highlights the salty-sour notes of the cheese, while fresh herbs add aroma. Serve warm or at room temperature; it pairs wonderfully with a glass of white wine or a light rosé.

Ingredients (13)

Servings:
4
  • Beetroot 300 g
  • Goat cheese 120 g
  • Baguette 0.8 szt.
  • Walnuts 50 g
  • Pomegranate seeds (arils) 100 g
  • Honey 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 20 ml
  • Fresh thyme 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens 20 g
  • Toasted sesame seeds 15 g
💰 Szacowany koszt dania: ~30.14 PLN (7.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a brush, trim the ends of the leaves and roots. Wrap each bulb tightly in aluminum foil (one beet per piece of foil) or place in a covered baking dish. Bake in the middle of the oven for 45–60 minutes depending on size: smaller beets 35–45 min, larger ones 50–60 min. Check carefully with a skewer or knife – it should go in smoothly, without resistance (this is a sign that the beets are soft).

Ingredients: Beetroot
Use kitchen gloves to put in and take out the beets. If you don't want to use foil, bake in a covered baking dish. Do not bake at a temperature lower than 180°C for too long - the beets will be dry. Baking time depends on their size.
2

After baking, remove the beets and let them cool for 5–10 minutes (they should be warm, not hot). Remove the foil and, holding the beet by the ends with a paper towel, rub the skin – it should come off easily. If it’s stubborn, peel the beets under slightly warm running water. Cut the peeled bulb into slices about 4–6 mm thick (use a sharp knife or mandoline). The slices should be compact, not falling apart.

Ingredients: Beetroot
Use a cutting board with a rubber base for safe slicing. Set the mandoline to a thickness of 4–5 mm and hold the slices steady. If the beets are very juicy, place the slices on a paper towel to drain excess juice.

Toasting nuts

3

Heat a dry skillet (preferably cast iron or non-stick) over medium heat. Add the walnuts and toast for 4–6 minutes, stirring every 30–40 seconds with a wooden spoon, until you can smell their intense aroma and see a slight darkening around the edges. Be careful not to burn them — a burnt nut has a bitter taste. After toasting, transfer the nuts to a plate, let them cool, and then chop them into coarser pieces with a knife.

Ingredients: Walnuts
Use a flat pan; do not add any fat. If you prefer, you can roast the nuts in the oven at 170°C for 8–10 minutes. Stir frequently, as the nuts can burn quickly.

Preparing the toast

4

Cut the baguette into diagonal slices about 1 cm thick (diagonal cutting gives a larger surface area). Arrange the slices on a baking sheet lined with parchment paper. Drizzle each slice with olive oil (about 5 g per slice, a total of 30 g) using a brush or spoon. Place in an oven preheated to 200°C and bake for 6–8 minutes until golden and crispy. Flip the slices halfway through baking for even browning. The toasts should be crispy on the top and slightly firm at the edges.

Ingredients: Baguette, Extra virgin olive oil
The best option is a non-stick baking tray or parchment paper. You can also make the toast in a pan: fry on medium heat for 1.5–2 minutes on each side. Be careful not to dry them out.

Dressing

5

Prepare the dressing: in a small bowl, mix honey (30 g) with balsamic vinegar (20 g). Add 20 g of olive oil and a teaspoon of freshly chopped thyme leaves (pluck the leaves from the stems with a knife). Whisk vigorously with a fork or a small whisk for 20–30 seconds until an emulsion forms — a creamy, shiny sauce. Season with a pinch of salt (1 g) and a bit of freshly ground pepper (1 g), taste, and adjust the proportions if necessary: if too sour, add a little honey.

Ingredients: Honey, Balsamic vinegar, Extra virgin olive oil, Fresh thyme, Salt, Black pepper
If the honey is too thick, heat it for 10–15 seconds in the microwave (on low power) or immerse the jar in warm water — do not bring to a boil. Use a small bowl and a spoon or whisk.

Assembly and serving

6

Spread a thin layer of goat cheese (about 10–15 g of cheese per slice) on each toast. Place a slice of warm, previously roasted beet on the cheese. Sprinkle the slice with walnuts (about 5 g per piece), and then add a few pomegranate seeds (about 8–10 seeds). Drizzle the whole with dressing using a teaspoon (about 3–5 g per crostini). Finally, add a few leaves of fresh thyme and, if using, microgreens, and lightly sprinkle with toasted sesame seeds. Serve immediately — crostini taste best when the toast is still slightly warm and the cheese is creamy.

Ingredients: Goat cheese, Beetroot, Walnuts, Pomegranate seeds (arils), Honey, Balsamic vinegar, Extra virgin olive oil, Fresh thyme, Microgreens, Toasted sesame seeds
Use a teaspoon to evenly distribute the dressing and a small spoon to add the cheese. Arrange the crostini on a flat platter in a single layer for an elegant look. Additionally, you can add microgreens or toasted sesame for enhanced flavor/texture.

Finishing

7

Before serving, check the taste: if you need more acidity, add a drop of balsamic vinegar; if it lacks sweetness, add a drop of honey. Lightly sprinkle with freshly ground pepper. Serve the crostini on a large platter decorated with an extra sprig of thyme and the remaining pomegranate seeds for visual effect.

Ingredients: Black pepper, Balsamic vinegar, Honey, Fresh thyme
Use a small sieve to gently sift fine pepper or to evenly sprinkle sesame seeds. Remember that the crostini should be consumed within 1–2 hours of preparation to remain crispy.

Fun Fact

💡

Beets were known in ancient times; initially, they were valued for their leaves, and the sweet roots only became popular later. The combination of goat cheese with beetroot is a classic in cuisine, blending the earthiness of the vegetable with the tangy-creamy note of the cheese.

Best for

przyjęcie koktajlowe kolacja świąteczna randka zimowe spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the crostini on a flat, light-colored platter, arranging them in a row or a circle. Pair with a glass of dry white wine (e.g., Sauvignon Blanc) or a light red. To maintain an elegant appearance, add pomegranate seeds and fresh herbs just before serving.

🥡 Storage

Store ingredients separately: baked beets in an airtight container in the fridge for up to 3 days; dressing in a jar for up to 5 days; croutons are best consumed fresh. Once assembled, crostini should not be stored for long, as the croutons lose their crunch. To refresh them, you can heat in the oven for 3–4 minutes at 160°C, but do not add fresh pomegranate seeds or microgreens at that time.

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