Prosciutto, Arugula, Balsamic-Glazed Roasted Beet & Goat Cheese Crostini

Posted on December 12, 2016

This recipe is a terrific option for your next holiday party! All of the ingredients and flavors balance well together and truly complement one another. Topped with a hint of fresh thyme and honey balsamic sauce, this delightful bite finishes with the perfect combination of sweet, savory and tangy. If you need a vegetarian option, simply leave out the prosciutto. - Food Blogger Nattaya Worrakitpoonpol (@natty_s_pantry)

Cook Time:45 min
Prep Time:25 min
Total Time:70 min
Yield:6-8 servings
1. Honey Balsamic Reduction Sauce: In a small pot over low heat, simmer balsamic vinegar and honey until the mixture has reduced (about half). The syrup should lightly coat the back of a metal spoon.Transfer to a small bowl. Set aside.

2. Roasted & Glazed Beets: Preheat the oven to 400 degrees. Prepare baking sheet with aluminum foil. Prepare the beet by removing the leafy stems and roots of the beets, peel each one, and cut the beet in half. Place the cut beets onto the prepared baking sheet and drizzle with olive oil, kosher salt and ground black pepper. Roast for 35 - 40 minutes, flip the beets to the other side with a spatula midway through the roasting process. Let the beets cool before you start cutting, thinly slice each one and transfer to the bowl. Toss with prepared honey balsamic reduction sauce and fresh thyme. Set aside.

3. Assemble Crostini: Cut the French Roll in half lengthwise, then use a bread knife to slice each half (lengthwise again) into long pieces that are about 1 centimeter thick each. You should now have 4 long pieces of the prepared crostini the original length of the bread. Cut each of those thin slices into 1”x1½" rectangle shapes. Brush both side of each slice of bread with extra virgin olive oil, and grill it on the pan or griddle until lightly golden. Remove from heat and set aside.

4. Evenly layer each piece of crostini with beet, fresh arugula, and the premium prosciutto (in that order). Next, sprinkle each piece with goat cheese and a pinch of black pepper. Finally, drizzle them with the honey balsamic reduction sauce. Serve immediately.

* 2 tablespoons olive oil
* 3 Turano French Rolls
* ½ lb Premium Prosciutto
* 8 ounces Goat Cheese (Substitution: feta, chèvre…any kind of goat or sheep’s cheese)
* Roasted glazed-roasted beet, halved and thinly sliced
* Honey Balsamic Reduction Sauce:
* Fresh Arugula
* Freshly Ground Black Pepper
* Honey Balsamic Reduction Sauce
* 1 cup Balsamic Vinegar
* 1/2 cup Honey
* Roasted & Glazed Beets:
* 4 medium Beets
* 1 teaspoon Kosher Salt
* 2 tablespoons Extra Virgin Olive Oil
* 1 teaspoon Fresh Thyme, chopped
* Ground Black Pepper