Whipped Goat & Roasted Root Veggie Crostini

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I can honestly say that my favorite way to eat foods, is in an open-faced, small-bite, hors d’oeuvre kind of way. I love a good appealing appetizer. My friends and I almost always opt for sharing a smorgasbord of goodies rather than eating large entrees to ourselves. We all truly believe in an imperative lesson taught to us at young age; sharing is caring. I find that is more fun that way too. To engage in good conversation and enticing libations, while serving each other, is what dining is really all about and that is why I love to eat “tapas” style as often as possible. This is one of my favorite appetizers to serve while entertaining, or, I often scale the recipe way down and serve this to myself for lunch, either way; hearty, filling, healthy, and so delicious. If you are serving a crowd, the whipped goat cheese and the root vegetables can be made in advance; minimizing your kitchen time and maximizing your cocktail hour time with guests. These little toasts really are so versatile; I used sweet potatoes and red beets but feel free to try any mix of root vegetables (carrots, parsnips, rutabaga, celery root….) or flavor the whipped goat with whatever you enjoy (fresh herbs, spices, sweeteners….).

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Whipped Goat & Roasted Root Veggie Crostini {Vegetarian}

Prep time: 20 min, Assembly time: 5 min
Makes 20 crostinis 

 

1  seeded baguette  (choose any baguette you like), sliced into 20 toasts

3-4 small sweet potatoes, peeled & chopped into small cubes

2 medium beets, peeled & chopped into small cubes

1 scant TBSP extra virgin olive oil, plus more for drizzling

5 oz chevre goat cheese

scant 1/4 cup milk (I used almond, but  choose your favorite)

1 TBSP fresh rosemary, chopped

1 tsp honey

1  tsp ground cumin

1 tsp ground cinnamon

1 tsp salt, divided

1 tsp pepper, divided

1 tsp garlic powder

1/2 cup micro herbs, for garnish

1. Preheat the oven to 400º. Line a baking sheet with foil. Rinse the sweet potatoes and beets well and pat dry. Peel the skins and chop into small 1/4″-1/2″ chunks. Place the vegetables in a small bowl and toss all together with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder. Place the root veggies on prepared baking sheet and bake for 15-20 minutes or until tender. Make sure to keep a close on eye on the veggies, because they are cut small they might cook faster in varying ovens. When finished, set aside to cool for safe handling.

2. Cut the  baguette into 20 small slices and arrange on a baking sheet. Drizzle with olive oil and toast in the oven with the root vegetables for about 5-8 minutes or until golden brown and crunchy.

3. Make the goat cheese whip. Combine goat cheese, milk, honey, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1 tsp cinnamon, and the 1 TBSP of chopped fresh rosemary. Whip together with a fork or small whisk. Put the cheese mixture in the fridge while you wait for the root veggies and toasts to bake, this will allow the mixture to congeal slightly after whipping.

4. To assemble: spread a thin layer of goat cheese mixture on each toast. Top with a few pieces of the root vegetables and top with micro greens. Arrange neatly on a platter and enjoy!

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