Imagine ruby red beets and tangy goat cheese, flavored with orange zest and fresh tarragon, layered on crispy slices of toasted bread and sprinkled with walnuts. Beet bruschetta with orange tarragon goat cheese are irresistible!
1cupdiced cooked beets, ½ inch cubes(1 medium beet)
4oz.goat cheese
4teaspoonsorange juice (zest the orange first!)
2teaspoonshoney
½teaspoonorange zest
½teaspoonminced fresh tarragon, or more to taste
¼cupwalnuts, chopped roughly, toasted or raw
Optional: roughly chopped tarragon, for garnish
Instructions
In a small food processor, whip the goat cheese with honey and orange juice. Scrape into small bowl and stir in orange zest and tarragon.
To assemble crostini, spread approximately 1 tablespoon goat cheese mixture onto toasted bread slices. Sprinkle with beets and walnuts. Garnish with more orange zest, and chopped tarragon, if desired. Serve immediately.
Notes
Prepping the beets: Beets can be air fried, roasted, or boiled, whichever you prefer. You can also purchase pre-cooked beets (not pickled).
Lightly toast the walnuts, if desired.
Drizzle with a little extra honey after assembling if you like.
Use softened cream cheese or a cream cheese spread instead of goat cheese, if you prefer.