Barney's Pub & Grill - Good Food, Good Friends, Good Times
RSS Follow Become a Fan

Delivered by FeedBurner


Recent Posts

July Cocktail Corner- Orange Sangria
July Chef's Corner- Stuffed Mushroom Caps
June Cocktail Corner- Coconut Rum Lemonade
June Chef's Corner
May Chef's Corner- Salsa

Categories

Chef's Corner
Cocktail Corner
powered by

Barney's Blog

November Chef's Corner - Roasted Beet, Arugula, Goat Cheese & Honey Crostini

Chef’s Corner
Roasted Beet, Arugula, Goat Cheese & Honey Crostini

1 baguette or loaf of bread, sliced thin             
4 medium-sized beets, peeled and diced                    
2 Tbsp. olive oil             
 4 oz. goat cheese                      
3 Tbsp. milk or cream                                                               
2 cups baby arugula
honey, for drizzling

Preheat oven to 425 . Line baking sheet with aluminum foil. In separate mixing bowls, toss each color of the diced beets with 1 Tbsp. olive oil. 
Spread each color of beets in even layer on half of the baking sheet. Roast for 25-30 minutes, until tender. Remove and set aside. Lower oven to 350. Then spread bread slices in single layer on a baking sheet, and bake for 10-15 min or until toasted. Remove and let cool. 
Meanwhile, whisk together goat cheese and milk in small bowl. Assemble crostini by spreading goat cheese mixture on a piece of toasted bread, and top with arugula and diced roasted beets. Drizzle with honey and serve.



 

0 Comments to November Chef's Corner - Roasted Beet, Arugula, Goat Cheese & Honey Crostini:

Comments RSS

Add a Comment

Your Name:
Email Address: (Required)
Website:
Comment:
Make your text bigger, bold, italic and more with HTML tags. We'll show you how.
Post Comment
Website Builder provided by  Vistaprint