Yield: 24 servings
Prep Time: 2 hours
Wine Suggestion: Cold Creek Vineyard Riesling
1 French baguette
extra virgin olive oil
To make crostini Preheat oven to 350°F. Slice the baguette on the diagonal into ¼”slices. Place the bread slices in a large bowl, drizzle with extra virgin olive oil to lightly coat and sprinkle with sea salt. Arrange the bread on 2 baking sheets in a single layer and place in the oven. Bake until golden brown. Remove from the oven and cool. Store in an airtight container for up to 2 weeks.
2 medium or 4 small beets, roasted until tender and peeled
6 oz fresh goat cheese
2 tsp fresh chopped thyme
salt and pepper
2 blood oranges
1 oz baby arugula
blood orange oil
To prepare toppings and assemble: Using gloves, slice the beets into ¼” slices and then julienne into thick matchstick pieces. Peel the blood oranges, removing all the pith and skin and then cut into segments. Wash arugula and pat dry. Place the goat cheese in a small bowl and season with salt, pepper, and the fresh thyme.
Lay out the crostini and top with a teaspoon of goat cheese, a couple leaves of arugula, 3-4 pieces of beet and an orange segment. Drizzle with blood orange oil and serve.