Roasted Beet Crostini-The Little Shop of Olive Oils

Roasted Beet Crostini


  • 1 French baguette, sliced into ½-inch thick pieces
  • 2-3 large beets, peeled and diced
  • 2 tablespoons Olive Oil
  • 2 tablespoons Blackberry-Ginger Balsamic Vinegar
  • ½ cup goat cheese, softened
  • Fresh herbs (like parsley or basil) for garnish
  • Salt and pepper to taste


  • Preheat your oven to 400ºF (200ºC).
  • Toss the diced beets with olive oil, blackberry ginger balsamic, salt, and pepper.
  • Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Let them cool slightly.
  • Arrange the baguette slices on another baking sheet.
  • Lightly brush the slices with olive oil.
  • Toast in the oven for 5-7 minutes or until golden and crisp. Let them cool slightly.
  • Spread a thin layer of goat cheese on each toasted crostini.
  • Top with a spoonful of roasted beets.
  • Garnish with fresh herbs for a pop of color and flavor.
  • Serve immediately as an appetizer or snack. You can also drizzle additional balsamic over the crostini for extra flavor.
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