Marinated Beet and Goat Cheese Crostini
Prep: 15 minutes + overnight
Cook: 30 minutes
Makes: 6 servings
2-3 medium beets, boiled and skinned
3 tbsp. Milanese Gremolata Infused Olive Oil
3 tbsp. Black Cherry Dark Balsamic
2 tbsp. chopped walnuts, roasted
6 slices fresh whole grain baguette
9 tbsp. goat cheese
Baby arugula to garnish
Preheat the oven to 375°.
Bring a medium sized saucepan of water to boil. Peel beets and cut into 1 inch cubes. Boil for 15 – 20 minutes, until tender, and drain. Transfer into a bowl of ice water to cool for 5 minutes. Drain.
In a small bowl, whisk together Milanese Gremolata Infused Olive Oil and Black Cherry Dark Balsamic until nearly emulsified. Pour over the cooled beets and allow the marinade to soak for at least 2 hours. Overnight is best!
Spread walnuts in a single layer across a small baking sheet and roast in the oven for 5 to 10 minutes, checking frequently, especially as the walnuts begin to turn golden brown, to prevent burning.
At the same time, toast your baguette slices until browned.
Drizzle each baguette slice with a spoonful of the marinade juices. Top with 1.5 tbsp. goat cheese, a spoonful of beets, a leaf of arugula, and sprinkle with roasted walnuts. Distribute any remaining marinade between the slices and serve immediately.