Quick Winter Crostini with Goat Cheese, Roasted Beetroot, and Pomegranate - photo 1
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Quick Winter Crostini with Goat Cheese, Roasted Beetroot, and Pomegranate

Party Recipes Snacks 30 min Easy 12 wyświetleń ~41.68 PLN - (0)
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Description

Aromatic and impressive crostini perfect for seasonal parties. Creamy goat cheese combined with sweet-earthy roasted beetroot, crunchy walnuts, and juicy pomegranate seeds creates a contrast of flavors and colors — the intense red of the pomegranate and beetroot against the light cheese is eye-catching. The recipe is quick if you use pre-cooked beets; it works great as a snack for a home gathering, New Year's Eve, or a cocktail dinner. Serve on a large platter, garnished with fresh herbs and optional arugula and balsamic glaze for added visual and flavor impact.

Ingredients Used

Ingredients (12)

Servings:
8
  • Baguette 1 szt.
  • Miękki ser kozi 150 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Pestki granatu 100 g
  • Walnuts 50 g
  • Fresh thyme 0.1 pęczków
  • Boiled beetroot 3 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Arugula 40 g
  • Balsamic glaze 30 g
💰 Szacowany koszt dania: ~41.68 PLN (5.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you are using cooked beets: take them out of the package, dry them with a paper towel, and peel them thinly, holding the beet in your hand and scraping off the skin with a knife or peeler. If you are using raw beets: wash them under running water with a vegetable brush, dry them, wrap each beet in aluminum foil after drizzling with 1 tablespoon of olive oil (about 5 g per beet), and bake on a tray in an oven preheated to 200°C (fan option 190°C) for 35–45 minutes, until you check the softness by inserting a knife — it should go in with slight resistance, and the beet should be soft inside. After baking, cool for 10–15 minutes, remove the foil, and peel the skin off with your hand or a knife.

Ingredients: Boiled beetroot, Olive oil, Salt
Use kitchen gloves to remove the foil. To check for tenderness, use a long sharp knife — if the knife goes in easily, the beets are ready. Roasted beets can be prepared in advance (up to 2 days).

Crostini

2

Slice the baguette diagonally into pieces about 8–10 mm thick (for 250 g of baguette, you will get approximately 16–20 slices, depending on thickness). Arrange the slices on a baking sheet lined with parchment paper. Using a kitchen brush, lightly coat each slice with olive oil (a total of about 30 g for the entire sheet). Place in an oven preheated to 200°C for 8–10 minutes, until golden and crispy: the edges should be lightly browned, and the center dry to the touch.

Ingredients: Baguette, Olive oil
Use a silicone brush and a large baking sheet; it's best to bake the crostini in a single layer. If you don't have an oven, sauté the slices in a dry pan for 1–2 minutes on each side over medium heat.

Goat Cheese Dressing

3

In a medium bowl, place soft goat cheese (150 g). Add honey (30 g), chopped fresh thyme (about 5 g of leaves), and a pinch of salt (1 g) as well as a pinch of freshly ground pepper (1 g). Use a fork or a small hand mixer and mix for 30–60 seconds until the mixture becomes uniform, creamy, and smooth — it should not contain large lumps. Taste and if necessary, add a little more honey (5–10 g) for a sweeter note.

Ingredients: Miękki ser kozi, Honey, Fresh thyme, Salt, Black pepper
Use a wooden spoon or a small spatula to scrape the mixture from the sides of the bowl. The mixture is ready when it can be easily spread on a spoon and does not flow too runny.

Nuts

4

Heat a dry skillet over medium heat. Add the walnuts (50 g) and toast for 3–5 minutes, stirring or shaking the pan constantly, until you can smell their nutty aroma and see slightly darkened edges. Set aside on a cutting board to cool, then tear or chop coarsely with a knife — the pieces should be uneven (larger and smaller), which will add texture to the crostini.

Ingredients: Walnuts
Be careful not to burn the nuts — they darken quickly at the end of roasting. Use a pan with a diameter of 24–28 cm.

Cutting beets

5

Slice the cooled beets into very thin slices — preferably on a mandoline set to 2–3 mm or with a sharp knife: the slices should be thin and flexible so they lay nicely on the crostini. If the slices are too thick, they will overwhelm the structure of the snack.

Ingredients: Boiled beetroot, Olive oil, Salt
Use a sharp knife with a long blade or a mandoline (be careful with your fingers). Thin, slightly translucent slices indicate the right thickness.

Assembly

6

On each crispy slice of baguette, spread a tablespoon (about 15–20 g) of the prepared cream cheese. Then place a slice of roasted beet (1–2 slices depending on size), gently press down. Sprinkle a tablespoon (about 12–13 g) of pomegranate seeds on each crostini and a bit of chopped walnuts. Finally, add a few leaves of fresh thyme or a bit of chopped arugula (optional) and drizzle very lightly with balsamic glaze (optional, about 2–3 g per crostini).

Ingredients: Miękki ser kozi, Boiled beetroot, Pestki granatu, Walnuts, Fresh thyme, Balsamic glaze, Arugula
Use a teaspoon to scoop the cheese and tweezers or a small spoon for precisely distributing the pomegranate seeds. Additionally, you can add arugula for a contrast of green and freshness (optional).

Finishing and serving

7

Arrange the crostini on a large platter in a single layer so that each bite is visible. Serve immediately after assembling — crostini lose their crunch if they sit too long. Before serving, gently drizzle a few spots with olive oil (a few drops) and sprinkle with fresh thyme.

Ingredients: Olive oil, Fresh thyme
If you prepare them in advance, keep the crostini and cheese mixture as well as the pomegranate seeds separately in a cool place; assemble just before serving (no more than 20 minutes beforehand). They are best served at room temperature.

Fun Fact

💡

Pomegranate has been valued in Mediterranean and Middle Eastern cuisines since ancient times — its intense color and juiciness have long been used to decorate dishes and symbolize abundance and a festive spirit.

Best for

domowe przyjęcie Sylwester kolacja koktajlowa

Tips

🍽️ Serving

Serve the crostini on a flat, dark platter to highlight the color contrast. Make sure the crostini are served in a single layer (not stacked), and add small bowls with extra pomegranate seeds and arugula next to the plate. Serve at room temperature — the cheese enhances the aromas, and the crunchiness of the baguette is best right after baking.

🥡 Storage

Store prepared ingredients separately: cheese mixture in an airtight container in the fridge for up to 3 days, toasted nuts in a closed can for up to 1 week, roasted beets in a closed container for up to 3 days. Do not assemble the crostini more than 20 minutes before serving — they will lose their crispness. Reheating is not recommended; if you must, briefly toast the baguette slices in the oven (5–7 minutes at 180°C) before assembling.

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