Beet & Burrata Crostini

  Posted on July 18, 2011  by Leslie Blythe  No comments

Serves 12

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.