Why You’ll Love This Roasted Beet and Goat Cheese Crostini

• A Showstopper with Minimal Effort. The vibrant magenta against the white cheese and green herbs is just stunning on a platter. People will think you spent hours, but the active work is surprisingly hands-off.
• The Perfect Balance of Flavors and Textures. You’ve got the earthy sweetness of the beets, the sharp tang from the goat cheese, the crunch of the toasted bread and walnuts, and a lovely floral hint from the honey. Every bite is a little adventure.
• Incredibly Versatile. This isn’t just a one-trick pony. You can serve it as an appetizer, sure, but it also makes a fantastic light lunch or a sophisticated snack. I’ve even turned it into a salad by crumbling the crostini over greens!
• Make-Ahead Friendly. You can roast the beets and make the goat cheese spread a full day ahead. When you’re ready to serve, just toast the bread and assemble. It takes the stress out of entertaining.

Ingredients & Tools

• 3-4 medium red beets (about 1 lb total)
• 1 tbsp extra virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 baguette, cut into ½-inch thick slices
• 1 clove garlic, peeled
• 8 oz goat cheese (chèvre), at room temperature
• 2 tbsp heavy cream or whole milk yogurt
• 1 tsp fresh thyme leaves, plus more for garnish
• Zest of 1 small lemon
• ¼ cup chopped walnuts, toasted
• 2 tbsp honey, for drizzling

Tools: A baking sheet, aluminum foil, a small bowl for mixing, and a sharp knife.

The quality of your ingredients really shines here. A good, crusty baguette is non-negotiable for that essential crunch, and letting the goat cheese come to room temperature is the secret to a perfectly spreadable, creamy texture. A little goes a long way with the fresh thyme and lemon zest—they brighten up the whole dish beautifully.

Serves: 6-8 (makes about 24 crostini) | Prep Time: 20 minutes | Cook Time: 60 minutes (for roasting beets) | Total Time: 1 hour 20 minutes

Before You Start: Tips & Ingredient Notes

• Don’t fear the beet stains! Roasting the beets in a foil packet contains most of the mess. To prevent pink fingers, you can wear disposable gloves when peeling them, or rub your hands with a little lemon juice and salt after handling.
• Room temperature goat cheese is key. If you forget to take it out of the fridge ahead of time, you can quickly soften it by placing the log in a bowl of warm water for 10-15 minutes (keep it in its wrapper). Cold goat cheese will tear your delicate baguette slices.
• Toasting the walnuts is a non-negotiable step. It only takes a few minutes in a dry pan over medium heat, but it transforms them, deepening their flavor and adding a crucial nutty crunch. Just watch them carefully—they can burn in a flash.
• Choose your beets wisely. Look for beets that are firm and smooth, with vibrant greens if still attached. Similar-sized beets will roast evenly. Golden beets work wonderfully here too for a different, equally beautiful look.

How to Make Roasted Beet and Goat Cheese Crostini

Serving Suggestions

Complementary Dishes

• A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp counterpoint to the rich crostini.
• Roasted Tomato Soup — For a cozy, elegant lunch, serve these crostini alongside a bowl of creamy tomato soup. They’re perfect for dipping.
• Herb-Roasted Chicken — As a starter before a main course, these crostini set the stage beautifully for a simple, classic roast chicken dinner.

Drinks

• A Crisp Rosé — The dry, berry notes in a good rosé complement the earthiness of the beets and cut through the richness of the cheese perfectly.
• Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and acidity are incredibly refreshing and cleanse the palate between bites.
• A Pale Ale or Saison — The slight bitterness and carbonation in these beer styles contrast wonderfully with the sweet and creamy elements on the crostini.

Something Sweet

• Dark Chocolate Truffles — End the meal with something rich and decadent. The deep, bitter notes of dark chocolate are a fantastic follow-up to the savory appetizer.
• Lemon Sorbet — This is a wonderfully light and palate-cleansing choice. The sharp citrus flavor is a bright, clean finish.
• Almond Biscotti — A crunchy, not-too-sweet cookie like biscotti with a cup of espresso is a classic and satisfying way to end an Italian-inspired spread.

Top Mistakes to Avoid

• Mistake: Using cold goat cheese. This is the number one culprit for broken bread. Cold cheese is crumbly and difficult to spread, leading to a messy presentation and a less enjoyable eating experience.
• Mistake: Skipping the toasting of the walnuts. Raw walnuts can taste a bit bitter and have a soft, sometimes chewy texture. Toasting them unlocks their nutty flavor and gives them that essential crunch that the crostini needs.
• Mistake: Assembling the crostini too far in advance. If you assemble them more than an hour before serving, the bread will start to soften and lose its delightful crunch from the moisture of the beets and cheese. Prep the components ahead, but assemble last minute.
• Mistake: Overcrowding the baking sheet when toasting the bread. This leads to steamed, chewy bread instead of crisp, dry toasts. Give them space for the air to circulate and crisp them up evenly.

Expert Tips

• Tip: Use a mandoline for perfectly even beet dice. If you have one, it’s a game-changer. First, slice the peeled roasted beets into even planks, then stack the planks and slice into sticks, and finally into perfect little cubes. It’s fast and ensures every piece is the same size.
• Tip: Infuse your olive oil. For an extra layer of flavor, gently warm your olive oil with the thyme sprigs and lemon zest before brushing it on the bread. Let it cool slightly, then strain. It adds a subtle, herby fragrance to the entire crostini.
• Tip: Get creative with your toppings. While this classic combination is perfect, don’t be afraid to experiment. A sprinkle of flaky sea salt like Maldon at the end, some microgreens, or even a few pomegranate arils for a burst of tartness can be wonderful additions.
• Tip: Roast extra beets. They keep well in the fridge for a few days. You can add them to salads, grain bowls, or even blend them into a vibrant hummus. It’s a great way to get a head start on another meal.

FAQs

Can I use pre-cooked beets from the grocery store?
You absolutely can for a serious time-saver! Look for plain, vacuum-sealed cooked beets, not the pickled ones. The flavor won’t be quite as deep and sweet as when you roast them yourself, but it’s a perfectly good shortcut. Just be sure to pat them very dry with paper towels before dicing, as they can be a bit wetter than home-roasted beets.

How far in advance can I prepare the components?
The roasted beets (peeled and stored in an airtight container) and the goat cheese spread (covered tightly) can both be made up to 2 days in advance. The baguette slices can be toasted a day ahead and stored in an airtight container at room temperature. I’d recommend toasting the walnuts the day you plan to serve for maximum crunch.

My goat cheese spread is too thick. What can I do?
No problem! This is easily fixed. Just add a tiny bit more of your liquid—another teaspoon of heavy cream, yogurt, or even a splash of milk or lemon juice. Stir it in until you reach your desired consistency. You want it spreadable, but not runny.

I can’t find a fresh baguette. What’s a good substitute?
Any crusty, sturdy bread will work well. A ciabatta loaf sliced thinly, or even larger crostini toasts from the bakery section of the store are great options. The key is a bread that can hold up to the toppings without getting soggy too quickly. Avoid very soft sandwich bread.

Can I make this recipe vegan?
Yes, with a couple of simple swaps! For the cheese, use a good vegan goat-style cheese or a thick, plain vegan cream cheese. To replace the honey, a drizzle of maple syrup or agave nectar works beautifully. Just check that your bread is vegan-friendly too!