Beet Crostini with Almond Dukkah
Toasted whole grain bread topped with goat cheese spread, roasted beets, homemade almond dukkah, fresh herbs, and honey. A healthful lunch, light dinner, and delicious appetizer to serve year round.
Servings 8 toasts
- 1 lb. fresh beets
- 1/2 cup Greek yogurt
- 4 oz. goat cheese
- 3 tbsp honey
- 2 tbsp fresh dill and thyme for garnish
- 1 baguette (seeded or whole grain works well) thinly sliced and toasted
- 1/4 cup raw almonds
- 1 tbsp sesame seeds
- 2 tsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp fennel seed
- 1/2 tsp course salt
- 1/4 tsp black peppercorns or 15 grinds black pepper
Preheat oven to 400 degrees.
Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil.
Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice.
While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt.
To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes.
Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture.
To assemble the crostini toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.