Prosciutto, Arugula; Balsamic-glazed roasted beet and goat cheese crostini Recipe

Welcome to my special Christmas blog post.
I always have some type of bread - French roll, white bread, baguette, etc - in my pantry. Bread is always great to have on hand for making a quick sandwich for lunch or brunch but it can also be used to craft some more unique dishes.

I decided to use some of the bread in my pantry to create a savory Christmas appetizer. When you use what’s already on hand in your home, you save money! So grab that bread from your pantry and create the perfect Christmas appetizer for your holiday gathering. Just be sure to save some slices for delicious leftovers the next day. Simply add your leftover meat, some fresh greens, and cranberry sauce. Then drizzle with dressing. Now you have an extra (and delicious) meal to enjoy.


Since I had some French rolls already at home, I decided to create a tasty crostini to serve as an hors d’oeuvre that also pairs very well with wine or a cocktail. Crostini is a perfect and fun option to serve as a starter when hosting a party, having the gang over to watch football, or even just a light snack to serve for a small gathering (i.e. bookclub, neighborhood meeting, etc). This is a dish you can create over and over even after the holidays. ​

Though, my Prosciutto, Arugula; Balsamic-Glazed Roasted Beet and Goat Cheese Crostini recipe is a terrific option for your holiday dinner party to entertain guests. All of the ingredients and flavors balance well together and truly complement one another. Topped with a hint of fresh thyme and honey balsamic sauce, this delightful bite is finished off with the perfect combination of sweet, savory, and tangy. These simple ingredients create something magical for your Christmas dinner parties. If you need a vegetarian option to serve, too, simply leave out the prosciutto.
**This post was created in partnership with Turano, who sponsored me by providing the ingredients. Thank you so much to all of my readers for supporting Natty’s Pantry! And a BIG thanks to all of my awesome sponsors who help make my posts possible.

As always, thank you for visiting my site and reading my article,
Natty

Prosciutto, Arugula; Balsamic-Glazed Roasted Beet and Goat Cheese Crostini Recipe

Author: Nattaya Worrakitpoonpol

YIELD: 6-8 serving
PREP TIME:  25 Mins
COOK TIME: 45 mins
TOTAL TIME:  1 hour and 10 mins


INGREDIENTS

2 tablespoons olive oil
3 French rolls
½  lb Premium Prosciutto
8 ounces goat cheese ( Substitution: feta, chèvre…any kind of goat or sheep’s cheese)
Roasted glazed roasted beet, halved and thinly sliced
Honey balsamic reduction sauce
Fresh arugula
Freshly ground black pepper

Honey Balsamic Reduction Sauce

1 cup  balsamic vinegar
1/2 cup honey

Roasted & Glazed Beets

4 medium beets
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme, chopped
Ground black pepper

DIRECTIONS

Honey Balsamic Reduction Sauce

In a small pot over low heat, simmer Balsamic vinegar and honey until the mixture has reduced, about half. The syrup should lightly coat the back of a metal spoon.Transfer to a small bowl. Set aside.

Roasted & Glazed Beets

Preheat the oven to 400 degrees

Prepare baking sheet with aluminum foil.

Prepare the beet by removing the leafy stems and roots of the beets, peel each one, and cut the beet in half.

Place the cut beets onto the prepared baking sheet and drizzle with olive oil, kosher salt, and ground black pepper

Roast for 35 - 40 minutes, flip the beet to the other side with a spatula midway through the roasting process. Let the beets cool before you start cutting, thinly slice each one, and transfer to the bowl.

Transfer them into a big bowl, toss with prepared honey balsamic reduction sauce and fresh thyme. Set aside.


Assemble Crostini

Cut the French baguette in half lengthwise, then use a bread knife to slice each half (lengthwise again) into long pieces that are about 1 centimeter thick each. You should now have 4 long pieces of the prepared crostini the original length of the bread. Cut each of those thin slices into 1”x1½" rectangle shapes.

Brush both side of each slice of bread with extra virgin olive oil, and grill it on the pan or griddle until lightly golden. Remove from heat and set aside.


Evenly layer each piece of crostini with beet, fresh arugula, and the premium Prosciutto (in that order). Next, sprinkle each piece with goat cheese and a pinch of black pepper. Finally, drizzle them with the honey balsamic reduction sauce. Serve immediately. ​

Yum