Low Sugar Goat Cheese Crostini with Roasted Beets

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Low Sugar Goat Cheese Crostini with Roasted Beets

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Ingredients

6 servings

For the roasted beets

3 medium beets (about 1 lb total), scrubbed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the crostini

1 french baguette, cut into 12 slices (about ½ inch thick)
2 tbsp olive oil

For the topping

6 oz fresh goat cheese, at room temperature
1 tbsp fresh thyme leaves
1 tsp lemon zest
¼ tsp black pepper

For serving

1 tbsp honey
Omit this
This ingredient likely doesn’t work for the diet.
flaky sea salt, to taste (optional)

Instructions

1
Heat the oven to 400°F (205°C). Place the scrubbed beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on the baking sheet.
2
Roast the beet packet until a paring knife slides into the largest beet with no resistance, 40–50 minutes. Open the foil carefully and let the beets cool for 10 minutes, until cool enough to handle.

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