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
- 200g soft goats' cheese
- 200g sweet cooked beetroot
- to serve, orange zest and fresh thyme
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.
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.