Roasted Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

I was spending some serious time flipping through Cooking Light magazines for a blog project I did last month and I stumbled across this beet and watermelon goat cheese crostini recipe that is too yummy not to share with you all. Just to clarify–this post isn’t sponsored, I just need you to have these in your life. 🙂

These are great for summer parties. Easy to make, delicious, and a convenient snack you can eat with your hands. I’m going to make a big batch the next time my book club meets. The watermelon is just so, so perfect with the goat cheese and beet flavors.

Beet & Watermelon Goat Cheese Crostini

Original recipe from Cooking Light can be found HERE. My version below is just ever-so-slightly modified to include a natural sweetener instead of sugar and a different preparation of the beet.

Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

Yield: 12-16

Beet & Watermelon Goat Cheese Crostini

Ingredients

  • 1 beet (I used golden), chopped
  • 2/3 cup watermelon, diced
  • 1/4 cup red onion, chopped
  • 2 tsp white balsamic vinegar
  • 1 tsp honey
  • Salt & pepper to taste
  • 3 oz goat cheese
  • 1 French bread baguette, sliced diagonally
  • Extra virgin olive oil to drizzle
  • 2 tbsp chives, chopped

Instructions

  1. Cook the beet. You can microwave, but this is how I do it if I'm not pressed for time: Preheat oven to 425 degrees Fahrenheit. Drizzle the beet with olive oil and wrap in tin foil. Place in the oven for 45 minutes (the time will be longer for large beets, but a small-medium sized one should be good in 45). Let cool for 10 minutes and while still warm, remove the skin. I run the beet under cold water as I rub the skin off with my hands so that the kitchen doesn't end up looking like a crime scene.
  2. Toss together the beet, watermelon, onion, vinegar, honey, salt and pepper.
  3. Toast the bread and spread goat cheese on each slice. Top with the beet-watermelon mixture. Top that with a drizzle of olive oil and some chopped chives.
http://pumpsandiron.com/2016/07/17/roasted-beet-watermelon-goat-cheese-crostini/

Hope you’re all having a great weekend! I’m going to see Paul McCartney at Fenway tonight–so excited!! Anyone local readers going to be at the show?

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Blueberry Mint Chia Seed Pudding

Blueberry Mint Chia Seed Pudding

If you follow me on Instagram, this recipe probably looks familiar. It’s become a go-to for me as the weather has warmed up so I think it’s worth sharing on the blog as well!

This blueberry mint chia seed pudding only requires five ingredients and is the perfect warm-weather breakfast or snack. Think light and refreshing–just enough sweetness without feeling like dessert.

Blueberry Mint Chia Seed Pudding

Serving Size: 2 modest servings or 1 big 'ol bowl

Blueberry Mint Chia Seed Pudding

This light, refreshing blueberry mint chia seed pudding is the perfect summertime breakfast or snack.

Ingredients

  • 1 cup coconut milk (NOT canned)
  • 1/2 cup fresh blueberries + more for topping
  • 1 banana
  • 3 tbsp chia seeds
  • 1 heaping tbsp fresh mint leaves (packed)
  • Optional: 1 tbsp natural sweetener (honey, agave, maple syrup)*

Instructions

  1. Put all the ingredients except the chia seeds into a blender.
  2. Stir in the chia seeds (you can either put the blender speed setting on super slow or just mix in with a spoon).
  3. Refrigerate in a sealed container overnight or at least 8 hours.**
  4. Top with blueberries and enjoy!

Notes

*I add the optional tbsp of sweetener (honey is my favorite if you're not vegan) if I use unsweetened coconut milk. Otherwise, I don't feel it's necessary. **Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning. It's just the banana browning slightly. Stir it up and there won't be any negative taste consequences. That being said, I wouldn't save this in your refrigerator for more than a few days.

http://pumpsandiron.com/2016/06/26/blueberry-mint-chia-seed-pudding/

Blueberry Mint Chia Seed Pudding

Om nom nom.

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Almond Butter Banana Chia Seed Pudding

Almond Butter Banana Chia Seed PuddingThis might sound weird, but I go through phases where I’m completely disgusted by eggs–can’t even smell them cooking without gagging–and I’m in one now. My mom says it’s because of a heightening consciousness (veganism is part of her faith), and that makes me sound super cool so let’s go with that. 😉

Regardless of reasoning, I’ve been in need of easy eggless breakfast options lately. Chia seed pudding is awesome because you prepare it the night before and then in the morning have it ready to go. This almond butter banana chia seed pudding recipe is SO GOOD. It makes for a great breakfast but could also satisfy a sweet tooth craving at night if you’re looking for healthy dessert options.  Almond Butter Banana Chia Seed Pudding Almond Butter Banana Chia Seed Pudding

Almond Butter Banana Chia Seed Pudding

Yield: 2 small servings or 1 large

Almond Butter Banana Chia Seed Pudding

Ingredients

  • 1 very ripe banana
  • 1 c almond milk
  • 1/4 c almond butter
  • 3 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional: extra banana for slicing and topping (recommended)

Instructions

  1. Put all the ingredients except the chia seeds into a blender. Blend until smooth.
  2. Transfer to a mason jar or other sealable container and stir in the chia seeds.
  3. Let sit in the refrigerator over night (or at least 8 hours).
  4. Slice up some banana for a topping and enjoy as a breakfast or healthy dessert!
http://pumpsandiron.com/2016/04/03/almond-butter-banana-chia-seed-pudding/

Almond Butter Banana Chia Seed Pudding Almond Butter Banana Chia Seed Pudding

Prep this tonight and kick your week off right by enjoying it for breakfast tomorrow morning!

Are you a chia seed pudding fan? What are some of your favorite flavor combos? And anyone else get weird temporary food revulsions? Happens to me with eggs, melted cheese and fish. Maybe my body is telling me to be a vegan …

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