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!
1beet, boiled or roasted, and cut into ½ inch cubes (about 1 cup cubes)
4teaspoonsorange juice (zest the orange first!)
½teaspoonminced fresh tarragon, or more to taste
¼cupwalnuts, chopped roughly, toasted or raw
Optional: roughly chopped tarragon, for garnish
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.
Lightly toast the walnuts, if desired.
Drizzle with a little extra honey after assembling if you like.
Use cream cheese instead of goat cheese, if you prefer.