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Beet and Goat Cheese Crostini with Caramelized Onions

Beet Crostini

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 medium jar Gold’s Borscht
  • 4oz. goat cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 long baguette, sliced and toasted
  • 1 tablespoon chopped chives


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.