Beetroot and goats' cheese crostini

(14 ratings)
Beetroot and goats' cheese herby crostini
Beetroot and goats' cheese herby crostini
  • Makes: 20

  • Prep time:

Beetroot and goats' cheese herby crostini are so easy to make, but they look really posh. This simple recipe is so easy to assemble, using freshly baked baguettes, cooked beetroot and goats' cheese topped with thyme and orange zest for a little zing. They make perfect party food because they can be eaten in a couple of bites without making any mess. Plus, the combination of beetroot and goats' cheese is a classic for a reason - they are dreamy together!


  • 2 mini frozen baguettes
  • oil
  • 200g soft goats' cheese
  • 200g sweet cooked beetroot
  • to serve, orange zest and fresh thyme


  1. Cook the mini frozen baguettes to the pack instructions, then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 mins until crisp.

  2. Spread over the soft goats’ cheese and top with the sweet cooked beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 110(kcal)
  • Fat 4.5g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(14 ratings)

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