Beet-and-Burrata Crostini
- 1 pound medium beets, preferably Chioggia
- 1 baguette, cut crosswise into forty 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 9 ounces burrata, cut into 40 pieces
- Snipped chives, for garnish
- Preheat the oven to 350.
- Place the beets in a small roasting pan and add 1/4 inch of water.
- Cover the pan with foil 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.
beets, baguette, extravirgin olive oil, salt, burrata, chives
Taken from www.foodandwine.com/recipes/beet-and-burrata-crostini (may not work)