Sunday, April 10, 2016

Avocado and Roasted Beet Crostini (adapted from Chloe's Vegan Italian Kitchen)

I wanted an elegant and simple appetizer different from the usual hummus.
This was a hit and makes a great presentation. The photo didn't save, but I will add it the next time I make this.

Avocado and Roasted Beet Crostini

2 beets (about 1 lb.), peeled and chopped into 1/2 inch pieces
2 T. olive oil
2 T. maple syrup
1 T. balsamic vinegar
1/2 baguette cut into 1/4 inch pieces or small toasts (I used packaged crostini to save time).
1 avocado
1/2 lemon

Line a baking sheet with foil, drizzle olive oil over beets, and salt.

Bake beets at 425 for 30 min.

Remove from oven, drizzle with maple syrup and vinegar and roast until caramelized (about 5 to 8 min.)

If you are toasting the bread, drizzle with olive oil and bake for 5 to 8 minutes.

Mash avocado and mix with lemon juice. Season with salt and pepper.

Spread a think layer of avocado on each crostini, top with roasted beets, season with salt and pepper.
Drizzle with lemon juice.

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