An easy appetizer of crostini topped with whipped beets and tahini and topped with walnuts and basil!
Author: Amy Kritzer
Recipe type: Appetizer
3 medium beets
1 baguette, cut into ½ inch slices
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves
1 teaspoon red wine vinegar
½ cup tahini
½ cup Greek yogurt (I used 2%)
Salt and pepper to taste
Chopped walnuts for garnish
Basil, cut into a chiffonade, for garnish
Pre-heat oven to 425 degrees F. Place beets on a sheet of aluminum foil and then drizzle with salt, pepper and olive oil. Wrap tightly in the foil. Then cook for 1 hour in the oven until beets are fork tender.
While beets are cooling, lower oven to 350 degrees F. Place sliced baguette on a foil line cooking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until browned. Immediately rub baguettes with one clove of garlic.
When beets are cool, peel and place in a food processor with 2 tablespoons olive oil, 1 garlic clove, red wine vinegar, tahini, and Greek yogurt. Process and season with salt and pepper to taste.
Spread beet mixture on baguette slices and garnish with walnuts and basil. Goat cheese would be delicious on here too!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/beet-tahini-crostini/