Party Crostini with Roasted Beetroot, Goat Cheese Cream, and Pomegranate Seeds - photo 1
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Party Crostini with Roasted Beetroot, Goat Cheese Cream, and Pomegranate Seeds

Party Recipes Appetizers 90 min Medium 15 wyświetleń ~38.25 PLN - (0)
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Description

Modern, seasonal, and impressive appetizers — crispy crostini with caramelized nuts, creamy goat cheese, and a raspberry-citrus pomegranate accent. The dish combines the earthy flavor of roasted beetroot, the delicate tartness of goat cheese, and the balsamic sweetness of the reduction, all decorated with bright pomegranate seeds and green microgreens. Perfect for parties when you want to surprise your guests with aesthetics and a striking contrast of flavors. It pairs wonderfully with sparkling wine, light white Riesling, or winter non-alcoholic cocktails. The dish is visually appealing — the deep purple of the beetroot, ruby seeds, and bright microgreens create a strong effect on the platter.

Ingredients Used

Ingredients (17)

Servings:
12
  • Red beet 4 szt.
  • Baguette 1 szt.
  • Balsamic vinegar 30 ml
  • Fresh orange juice 50 ml
  • Pomegranate (with seeds) 120 g
  • Honey 30 ml
  • Sea salt 3 g
  • Fresh mint 1 pęczek
  • Butter 30 g
  • Greek yogurt 200 g
  • Olive oil 30 ml
  • Roasted hazelnuts 60 g
  • Goat cheese 150 g
  • Orange zest 6 g
  • 🌿 Przyprawy
  • Sumac 4 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens (optional) 30 g
💰 Szacowany koszt dania: ~38.25 PLN (3.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top and bottom). Thoroughly wash the beets under running water with a kitchen brush, removing any dirt. Dry with a paper towel. Cut off the ends (leaves, stems). Wrap each beet individually in aluminum foil so that the foil adheres to the surface (this will prevent burning and moisture loss). Place the wrapped beets on a baking sheet lined with parchment paper and put them in the preheated oven. Bake for 50-60 minutes depending on size (larger bulbs will need closer to 60 minutes). To check: insert a sharp knife or fork into the largest beet — when it goes in easily, the beets are ready.

Ingredients: Red beet
Use kitchen gloves to put in and take out hot beets. If the beets are small (about 100 g), shorten the time to 40-45 min. Do not uncover the foil while baking to prevent the beets from drying out.
2

After baking, remove the beets and set them on a cutting board to cool for 10–15 minutes so they can be safely peeled. When they are warm but not hot, unwrap the foil and grab the beet with a paper towel: the skin should come off easily. Peel the beets with a kitchen knife or your fingers (the skin should slide off effortlessly). Slice the beets into thin rounds — the best thickness is 2–3 mm (use a mandoline for even slices or a sharp knife). Set aside for a moment.

Ingredients: Red beet
If the skin won't come off, you can use a small spoon to scoop out the flesh or peel it under running water. Use a mandoline for even slices, but be careful — use a finger guard.

Goat cheese

3

In a bowl, combine goat cheese (150 g) with Greek yogurt (200 g). Add 30 g of olive oil, 50 g of fresh orange juice, and grated orange zest (6 g). Season with 2 g of black pepper and 1 g of salt (1 pinch) — remember that the cheese may already be slightly salty. Whip everything with a hand mixer or whisk for 1–2 minutes until the mixture is smooth, creamy, and easily spreadable. Consistency: it should be slightly fluffy, not runny; if too thick, add 1–2 teaspoons of orange juice, if too thin, add 10–20 g of cheese.

Ingredients: Goat cheese, Greek yogurt, Olive oil, Fresh orange juice, Orange zest, Ground black pepper, Sea salt
Use a hand mixer with a whisk attachment or a spatula. If you don't have a mixer, stir vigorously with a spoon for 3–4 minutes. Don't add too much juice at once — the cream should remain thick.

Toasting nuts

4

Heat a dry pan (preferably non-stick) over medium heat. Add whole hazelnuts (60 g) and toast, stirring every 20–30 seconds for 4–6 minutes, until they start to smell fragrant and darken slightly. Transfer the nuts to a kitchen towel, wrap it up, and rub to remove some of the skins (the skin does not need to come off completely). Coarsely chop the nuts. In the same pan, add 15 g of honey and 5 g of butter (from 30 g) — heat for 30–60 seconds, add the chopped nuts, and stir to create a lightly caramelized glaze. Quickly remove from heat and spread the nuts on a plate to cool.

Ingredients: Roasted hazelnuts, Honey, Butter
Use a wooden spatula to stir the nuts. Be careful, the honey caramelizes quickly and can burn — keep the heat medium-low. If you don't want to use honey, toast the nuts without any additions.

Crostini

5

Slice the baguette (250 g) into pieces about 1 cm thick. Arrange them on a baking sheet lined with parchment paper. Spread each slice thinly with melted butter (remaining 25 g) or brush with oil (15 g) — this will help achieve a golden, crispy surface. Place the baking sheet in the preheated oven (200°C) and bake for 6–8 minutes, until the slices are golden and crispy. After baking, rub the side of the slice with a knife or a halved garlic clove (optional) for flavor.

Ingredients: Baguette, Butter, Olive oil
The best option is a cast iron skillet or a baking sheet. If you are using thickly sliced baguette, you can increase the time to 8–10 minutes. Keep the slices of even size so they bake evenly.

Balsamic reduction

6

In a small saucepan, combine balsamic vinegar (30 g) with 15 g of honey (you can use 10 g if you prefer a more tangy flavor). Bring to a gentle boil over medium heat, reduce the heat, and simmer for 5–8 minutes, stirring occasionally, until the volume is reduced by about half and the mixture thickens to a syrup-like consistency that coats the back of a spoon. Transfer to a small container and set aside to cool — it will thicken further as it cools.

Ingredients: Balsamic vinegar, Honey
Use a small saucepan with a thick bottom to avoid burning. Don't walk away from the saucepan — the vinegar can burn. If you reduce it too much, add a teaspoon of water and stir.

Assembly and decoration

7

On the prepared crostini, first spread a teaspoon of goat cheese cream (about 10–12 g of cream per slice). On the cream, place a thin slice of roasted beetroot (2–3 mm) or 2 smaller slices. Sprinkle with caramelized nuts (about 5 g per slice) and a teaspoon of pomegranate seeds (about 8–10 g). Gently drizzle the crostini with 1–2 ml of olive oil and a few drops of balsamic reduction (about 2–3 g). On top, add a few mint leaves (about 2–3 leaves) and sprinkle with a pinch of sumac (about 0.3 g = a light sprinkle). If you are using microgreens, arrange them aesthetically in the center of each crostini. Check: the whole should be stable, without excess liquids that would dampen the slice.

Ingredients: Goat cheese, Red beet, Roasted hazelnuts, Pomegranate (with seeds), Olive oil, Balsamic vinegar, Fresh mint, Sumac, Microgreens (optional)
Use a small teaspoon to apply the cream and tweezers or small spoons for precisely placing the pomegranate seeds and microgreens. Additionally, you can add microgreens (optional) for visual effect.
8

Arrange the crostini flat on a large platter or board. Sprinkle a few crostini with orange zest (gently) for freshness. Serve immediately — best when the slices are still slightly warm and crispy.

Ingredients: Orange zest, Microgreens (optional)
For serving, use a wide platter or a wooden board to make it easier for guests to help themselves. If you are preparing in advance, storage is described in the storage section.

Organization and serving

9

Remove any leftovers and wash the used dishes. Prepare napkins and an extra small cup with balsamic reduction for refills. Serve 2–3 crostini per person as an appetizer or 4–5 if it's the only snack.

If you prepare part of the steps in advance, keep the cream and reduction in the fridge, and the beets in a closed container at room temperature for up to 24 hours (see storage tips).

Fun Fact

💡

Beets were valued in ancient times for their medicinal properties, and in some cultures, they were used to dye fabrics. The combination of beet and goat cheese is a modern interpretation of classic sweet-earthy and sour-creamy contrasts.

Best for

przyjęcie koktajlowe święta zimowe spotkanie towarzyskie wernisaż / impreza firmowa

Tips

🍽️ Serving

Serve the crostini on a large board so that the colors contrast with the background (e.g., a light board or a black platter). Fill the plate with a few orange wedges and a small bowl of extra reduction for those who want to add more flavor. Serve with cold, acidic white wine or prosecco.

🥡 Storage

You can prepare the cream and reduction up to 48 hours in advance and store them in an airtight container in the fridge. Keep the baked slices in an airtight container for up to 24 hours (they will lose some crispness). Store the baked and sliced beets in the fridge for up to 3 days. It is best to serve the crostini immediately after assembling — after 2–3 hours, the slices may become slightly soggy due to moisture.

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