Beet crostini with herbed goat cheese


by Edible Schoolyard New Orleans:

Posted on March 22, 2012 at 12:29 PM

Updated Thursday, Mar 22 at 12:29 PM

Yields: 24 crostini

1 tablespoon Fresh Squeezed OJ

1 teaspoon Orange Zest

½ teaspoon Maple Syrup

¼ teaspoon Dijon Mustard

1 tablespoon Balsamic Vinegar

¼ teaspoon Salt

¼ teaspoon Black Pepper

1 tablespoon Olive Oil

1 pound Beets, peeled and shredded

24 crostini (homemade or storebought) or Crackers

1 small bunch fresh Dill

4 oz. Goat Cheese

2 tablespoons milk (plus more if necessary)


  1. Whisk together orange juice, orange zest, maple syrup, mustard, balsamic vinegar, salt, pepper, and olive oil.
  2. Combine shredded beets with dressing.
  3. Place about 1 Tablespoon of beets on top of crostini or cracker.
  4. Mince half of the dill (about 2 Tablespoons), reserving other half of the fronds for garnish.
  5. In a medium bowl, stir together goat cheese, milk, and minced dill. Add more milk, ½ teaspoon at a time, if goat cheese is too thick to spread.
  6. Top each beet crostini with ¼ tsp of herbed goat cheese.
  7. Garnish each cracker with 1 small frond of dill, tucked underneath the goat cheese. Serve immediately.