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
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
- 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.
- 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.
- Lay out the crostini and top with beet mixture, drizzle with the goat cheese mixture and top with salmon roe.
Makes 16-20 servings.