🧾 INGREDIENTS
Crostini Base
1 baguette, sliced into 1.5 cm (½ inch) rounds
Olive oil, for brushing
Toppings
2 medium beets, roasted and cubed
150g goat cheese (soft, spreadable)
1 tbsp Greek yogurt or cream (to lighten the cheese)
Salt & pepper, to taste
1 tbsp fresh thyme leaves
3 tbsp chopped pistachios
Glaze
2 tbsp honey
2 tbsp pomegranate molasses
Pinch of salt
Optional: splash of balsamic vinegar
🔥 INSTRUCTIONS
Roast Beets: Wrap whole beets in foil, roast at 200°C (400°F) for 45–60 min. Peel and cube once cooled.
Toast Crostini: Brush baguette slices with olive oil. Bake at 200°C (400°F) for 8–10 min until golden.
Whip Cheese: In a bowl, mix goat cheese with yogurt until creamy. Add salt and pepper to taste.
Make Glaze: In a small saucepan, gently heat honey, pomegranate molasses, and a pinch of salt. Simmer 2–3 min until syrupy.
Assemble: Spread whipped goat cheese on each crostini. Top with beet cubes, a drizzle of glaze, thyme, and crushed pistachios.
Serve: Finish with a final drizzle of glaze and a pinch of flaky salt if desired.
⏱️ TIMING
Prep: 15 min
Roast: 45–60 min
Assembly: 10 min
Makes: ~18 tapas slices