recipes / turano hack

Roasted Beet Crostini

Roasted Beet Crostini


• 1 lb. fresh beets
• 1/2 cup Greek yogurt
• 4 oz. goat cheese
• 3 tbsp honey
• 2 tbsp fresh dill and thyme for garnish
• 1 Pane Rustico Rustic Baguette

Almond Dukkah
• 1/4 cup raw almonds
• 1 tbsp sesame seeds
• 2 tsp coriander seed
• 1 tsp cumin seed
• 1/2 tsp fennel seed
• 1/2 tsp course salt
• 1/4 tsp black peppercorns or 15 grinds black pepper


① Preheat oven to 400 degrees.
② Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil.
③ Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice.
④ While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt.
⑤ To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes.
⑥ Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture.
⑦ To assemble the crostini toast the slices of Pane Rustico Rustic Baguette until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.

Send this to a friend