All the tastiness of tzimmes, in a convenient bite. It’s Tzimmes Crostini! The perfect fall appetizer.
Don’t these just scream fall? And make me for Rosh Hashanah? Well not literally, because that would be terrifying, but I love all these colors and textures. I was thinking of what to make for a new recipe for Rosh Hashanah and my mind went to tzimmes, the comforting stew of carrots, sweet potatoes, dried fruit cooked in spices (and wine if you like! I like.)
But I was also thinking crostini, one my my favorite appetizers (So easy! So tasty! So versatile! So utensil-free! So photogenic!) Especially my Apple, Honey and Goat Cheese Crostini, one of my most popular Rosh Hashanah recipes every year!
Then I thought, what if I combined the two? All my favorite tzimmes flavors, on a crunchy baguette slice. And some goat cheese? Walnuts for crunch? Let’s do it!
I love how fast these came together, and you can prep all the ingredients ahead of time and just make them before serving. You can also get creative with the ingredients. Leave the beets out, swap goat cheese for cream cheese or dates for dried apricots.
Unlike tzimmes sometimes can be, these aren’t too sweet, just a drizzle of honey and dates for a light sweetness. And the veggies are roasted or sautéed, which gives everything a nice bite. These are the perfect mix of textures and flavors.
Honey, you will love them!
- 1 baguette sliced into 1/3 inch pieces (you'll get 25-30)
- olive oil
- Kosher salt
- Black pepper
- 1 clove garlic
- 1 cup carrots, small diced (I used rainbow)
- 1 cup sweet potatoes, peeled and small diced
- 1/2 cup beets, small diced
- 1/4 cup dates, small diced
- 1/2 tsp cinnamon
- Pinch cayenne (optional)
- 1 1/2 tbsps orange juice
- 4 ounces goat cheese (or cream cheese), softened
- 1/4 cup chopped walnuts
- Preheat oven to broiler setting.
- First, drizzle baguette slices with 1-2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper. Broil on a foil-lined baking sheet for about 1 minute per side until brown. Careful not to let them burn! Once the bread is ready, immediately rub on garlic to infuse with garlic flavor and set aside.
- Then pre-heat oven to 425 degrees F.
- Place the diced carrots, sweet potatoes, and beets in separate single-layer piles on a lined baking sheet. (To dice, I don't even peel the veggies, but cut them into large cubes to cut the skin off. Then I cut into planks and dice to make even pieces.) Drizzle with 1-2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper and toss each pile to combine but keep them separate.
- Roast for about 15-20 minutes until veggies are golden and tender. Let cool.
- Place carrots and sweet potatoes in a medium bowl and combine with dates, cinnamon and orange juice and cayenne if you like a little kick. Then toss in beets last to minimize color bleeding (but a little is pretty!)
- Spread a layer of goat cheese on each baguette slice, top with a spoon of the vegetable topping, the drizzle with honey and sprinkle with walnuts.
- You can toast the bread a day ahead of time, and also pre-roast the vegetable mixture, but assemble right before noshing!