Cozy Winter Root Vegetable Crostini with Herbed Goat Cheese

Allergens

Dairy (Goat Cheese)

Ingredients

• 1 large beet, peeled and diced into 1/2
• inch cubes
• 1 large parsnip, peeled and diced into 1/2
• inch cubes
• 1 medium turnip, peeled and diced into 1/2
• inch cubes
• 1 cup goat cheese
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 1 baguette, sliced into 1/4
• inch thick rounds
• Olive oil, for brushing
• Balsamic glaze, for drizzling

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine the diced beet, parsnip, and turnip. Toss with a drizzle of olive oil, salt, and pepper to taste. Spread the vegetables evenly onto the prepared baking sheet. Roast in the preheated oven for 25 30 minutes or until tender and slightly caramelized, stirring occasionally. Remove from the oven and allow to cool slightly.
3. In a separate mixing bowl, combine the goat cheese, basil, thyme, and lemon zest. Mix well, seasoning with salt and pepper to taste.
4. Preheat your broiler or grill. Brush both sides of the baguette slices lightly with olive oil. Arrange them on a baking sheet in a single layer and broil or grill until golden brown and crispy, approximately 2 3 minutes per side. Keep an eye on them to avoid burning.
5. Once the vegetables are cool enough to handle, mash them slightly with the back of a fork. You want them to be somewhat chunky, not pureed.
6. To assemble the crostini, spread a thin layer of herbed goat cheese on each slice of toast. Top with the mashed root vegetables and drizzle with balsamic glaze.

Chef’s Insight

For added flavor and visual appeal, you can roast the vegetables with a few cloves of garlic or toss them in a touch of rosemary before roasting.