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Beet Tahini Crostini

Beet Tahini Crostini

Amy Kritzer
An easy appetizer of crostini topped with whipped beets and tahini and topped with walnuts and basil!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Jewish
Servings 24


  • 3 medium beets
  • 1 baguette cut into 1/2 inch slices
  • 2 tablespoons olive oil plus more for drizzling
  • 2 garlic cloves
  • 1 teaspoon red wine vinegar
  • 1/2 cup tahini
  • 1/2 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!
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