I almost did not realize that Saturday, July 16 was my 2nd year of blogging, rambling, ranting & raving! It has been another great year of blogging and I continue to learn everyday. I feel fortunate for all of my followers and regular readers. Thank you for your continued interest!
Since my first post was about burrata, I thought I would add another recipe, this one using roasted beets!
Beet & Burrata Crostini
1 lb medium beets
1 baguette, cut into slices
1 Tbs extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
9 oz burrata, cut into pieces
Snipped chives, for garnish
Preheat the oven to 350°. Wrap beets in foil and place in a small roasting pan and bake for about 1 hour, until the beets are tender. Let cool completely.
Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.
Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.
Top each crostini with a piece of burrata and a beet slice. Garnish with the snipped chives and serve immediately.