Goat Cheese and Beet Crostini

One of my favourite salads is a roasted beet and goat cheese salad. I love to put it on a bed of arugula and toss it with a balsamic vinaigrette. I took this concept and decided to make a bite size appetizer using the same ingredients, genius, I know!

Garlic toast, spread with goat cheese, topped with roasted beets and thyme, arugula and drizzled with balsamic syrup. Now that is a show stopping appetizer that takes no time to whip up. Impress your friends with this recipe worth gossiping about!

Goat Cheese and Beet Crostini

Yield: 8 crostini

INGREDIENTS:
1/2 of a long french baguette, sliced diagonally
3-4 red beets, diced in small cubes
1 small package goat cheese
1.4 cup arugula
1 tsp fresh thyme
Drizzle olive oil
Drizzle balsamic syrup
Salt/pepper, to taste

DIRECTIONS:
1. In a baking pan, placed the diced beets. Drizzle with olive oil, salt and pepper. Bake at 375 degrees for about 30 minutes until tender on inside.
2. Once you remove beets from oven, stir in fresh thyme. Set aside to cool.
3. To assemble crostini, toast the crostini slices until golden brown and rub with garlic.
4. Spread about a tsp goat cheese on each slice.
5. Top with a few arugula leaves, beet and thyme mixture.
6. Drizzle with balsamic glaze. Add freshly cracked pepper and sea salt if desired. Enjoy!