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

1. Preheat the oven to 350.
2. Place the beets in a small roasting pan and add 1/4 inch of water.
3. Cover the pan with foil and bake for about 1 hour, until the beets are tender.
4. Let cool completely.
5. Increase the oven temperature to 400.
6. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil.
7. Bake for about 10 minutes, until the bread is crisp.
8. Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices.
9. Transfer the beets to a bowl.
10. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.
11. Top each crostini with a piece of burrata and a beet slice.
12. 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)