Roasted beet crostini with zucchini flowers
Roasted beet crostini with zucchini flowers recipe in the zucchini category
Recipe ingredients:
- 4 medium beets, about 1 pound, preferably a mixture of red and yellow
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon finely chopped rosemary
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 8, 3/4 inch thick, slices of italian country bread
- 6 large zucchini flowers, torn into 1/2 inch wide strips
Recipe method:
- Preheat the oven to 450 degrees.
- Loosely wrap the beets in foil and roast for about 1 hour, or until tender.
- Let cool slightly, then peel the beets and cut them into 1/2 inch dice.
- Combine the beets with 2 tablespoons of the olive oil, the vinegar, rosemary, crushed red pepper and a generous pinch each of salt and black pepper.
- Heat a grill pan.
- Lightly brush the bread on both sides with the remaining 2 tablespoons of olive oil and grill until crisp and golden.
- Fold the zucchini flowers into the beet mixture.
- Divide evenly among the grilled bread slices and serve.
Tags: roasted, beet, crostini, flowers, recipe, zucchini, recipes, cooking