Beet Hummus Goat Cheese Crostini Recipe

Beet hummus: A vibrant, earthy spread made from beets and chickpeas, providing a unique flavor and color.

Goat cheese: A creamy, tangy cheese that pairs perfectly with the sweetness of the beet hummus.

Baguette: A French bread that, when sliced and toasted, serves as the perfect crunchy base for the crostini.

Olive oil: Used to brush the baguette slices, adding a rich flavor and helping them crisp up in the oven.

Fresh herbs: Such as dill or parsley, these add a fresh, aromatic finish to the crostini.

To achieve the perfect crostini, ensure that the baguette slices are evenly brushed with olive oil on both sides. This not only helps in achieving a golden, crispy texture but also prevents the bread from becoming too dry. Additionally, when spreading the beet hummus, use a small offset spatula for a smooth and even layer. This will create a beautiful base for the goat cheese and fresh herbs, making each bite balanced and visually appealing.

• beet hummus - Substitute with roasted red pepper hummus: Roasted red pepper hummus provides a similar creamy texture and vibrant color, though with a different flavor profile.

• goat cheese - Substitute with feta cheese: Feta cheese offers a tangy flavor similar to goat cheese and can be easily crumbled or spread.

• baguette - Substitute with sourdough bread: Sourdough bread has a similar crusty exterior and chewy interior, making it a good alternative for crostini.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in toasting the bread.

• fresh herbs - Substitute with microgreens: Microgreens add a fresh, slightly peppery flavor and a similar visual appeal to fresh herbs like dill or parsley.

• To keep your beet hummus goat cheese crostini fresh, store the baguette slices separately from the toppings. Place the cooled crostini in an airtight container at room temperature for up to 2 days.
• For the beet hummus, transfer it to an airtight container and refrigerate. It will stay fresh for up to 5 days.
• The goat cheese can be stored in its original packaging or transferred to an airtight container. Keep it in the refrigerator for up to 1 week.
• If you want to freeze the crostini, place the baked and cooled baguette slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
• To freeze the beet hummus, spoon it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.
• Avoid freezing the goat cheese as it can alter its texture. Instead, store it in the refrigerator and add it fresh when assembling the crostini.
• When ready to serve, reheat the frozen baguette slices in a 375°F (190°C) oven for about 5 minutes or until warmed through and crispy.
• Assemble the crostini just before serving to ensure they remain crisp and flavorful. Spread the beet hummus, add the goat cheese, and garnish with fresh herbs for the best taste and presentation.

• Preheat your oven to 350°F (175°C). Place the leftover crostini on a baking sheet and cover them loosely with aluminum foil to prevent the goat cheese from drying out. Heat for about 5-7 minutes or until warmed through.

• If you prefer a quicker method, use a toaster oven set to 350°F (175°C). Place the crostini inside and heat for 3-5 minutes, keeping an eye on them to ensure they don't overheat.

• For a microwave option, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 20-30 seconds. This method is less ideal as it may make the baguette less crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crostini in a single layer in the basket and heat for 2-3 minutes. This will help maintain the crispiness of the baguette while warming the beet hummus and goat cheese.

• For a stovetop method, use a non-stick skillet over low heat. Place the crostini in the skillet and cover with a lid. Heat for about 2-3 minutes, checking frequently to ensure the goat cheese doesn't melt too much.

• Oven: Used to bake the baguette slices until they are golden and crispy.

• Baking sheet: Holds the baguette slices while they bake in the oven.

• Pastry brush: Used to brush olive oil onto both sides of the baguette slices.

• Knife: For slicing the baguette into ½ inch pieces.

• Cutting board: Provides a stable surface for slicing the baguette.

• Spatula: Helps spread the beet hummus evenly on each crostini.

• Small spoon: Used to dollop the softened goat cheese onto the crostini.

• Mixing bowl: Optional, for mixing the chopped fresh herbs if desired.

• Cooling rack: Allows the baked baguette slices to cool evenly.

Use store-bought beet hummus: Save time by using store-bought beet hummus instead of making it from scratch.

Pre-slice the baguette: Buy a pre-sliced baguette to skip the slicing step.

Soften goat cheese in advance: Leave the goat cheese out at room temperature for easier spreading.

Prepare herbs ahead: Chop the fresh herbs in advance and store them in the fridge.

Batch bake crostini: Bake all baguette slices at once to save oven time.