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.
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.
- 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
- 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.
- Toss together the beet, watermelon, onion, vinegar, honey, salt and pepper.
- 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.
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?