One of my favorite flavor combinations is beets and goat cheese. The hint of sweetness from the beets complements the creamy, distinct flavor of the cheese. In this appetizer, I added the caramelized onions and hint of chives for a truly outstanding hors d’oeuvre.
Beet and Goat Cheese Crostini with Caramelized Onions
Servings
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 medium jar Gold’s Borscht
- 4 oz. goat cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 long baguette sliced and toasted
- 1 tablespoon chopped chives
Instructions
- In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes.
- In a medium bowl, strain the borscht, reserving the liquid for another use (like this Pink Rimmed Gefilte Fish).
- In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 tablespoons of the borscht liquid, one at a time.
- Assemble the crostini by smearing 2 teaspoons of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.
I also like beets and goat chees. Never used it for crostini but it looks like an excellent idea.