Roasted Beet Crostini with Goat Cheese and Salmon Roe

Roasted Beet Crostini with Goat Cheese and Salmon Roe

Recipe created by 2015 Glorious Bites Semi-finalist: Elise L.

Caviar, or salmon roe, goes with dry sparkling wine like two peas in a pod. Our Sonoma Brut is a dry style that complements the fishy elements of the roe. The creamy goat cheese and earthy beets balance the dish and provides complexity to an excellent appetizer pairing dish.


1 French baguette
Extra virgin olive oil
Sea salt

Beet Topping
2 Medium or 4 small beets, roasted until tender and peeled
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 Tsp sea salt
1/4 Tsp freshly ground black pepper
6 Oz fresh goat cheese, room temperature
2-3 Tbsp heavy cream
2-3 Tbsp freshly grated horseradish
2 Oz jar salmon roe


  1. To make crostini, preheat oven to 350 degrees F. Slice the baguette on the diagonal. Place the bread slices in a large bowl, drizzle with olive oil to lightly coat and sprinkle with sea salt. Layer the slices on baking sheets and bake until golden brown about 12 -15 minutes. Remove from oven and let cool.
  2. To prepare toppings, place the beets, oil and lemon juice in a food processor, pulse until the mixture is finely minced, season with salt and pepper. In a small bowl, combine goat cheese with heavy cream and horseradish.
  3. Lay out the crostini and top with beet mixture, drizzle with the goat cheese mixture and top with salmon roe.

Makes 16-20 servings.

Leave a Response