GOAT CHEESE & PISTACHIO CROSTINI WITH BEET HONEY
The colors alone are enough to make you smile. (Magenta + chartreuse = cheer.) The taste is a gorgeous balance of creamy, tang, and deep sweetness mingled with the chewy toasted bread and crunchy, salty pistachios. It's a (potentially) surprising combo that is delightful to enjoy.
GOAT CHEESE & PISTACHIO CROSTINI WITH
Ingredients: Four 3-inch slices of baguette, softened butter, 2 ounces goat cheese, 1/4-1/3 cup chopped roasted pistachios, 1 tsp. lemon zest, 2 tsp. beet honey. For the beet honey: 1/2 cup beet juice (see tips below), 1/3 cup honey.
1. Make the beet honey by simmering the beet juice over medium heat in a small saucepan until reduced by half, about 20 minutes. Remove from heat, then stir in the honey. Pour into a small bowl or jar and chill for 30 minutes to an hour until thickened.
2. Spread the baguette slices with butter to taste, then toast in a skillet or grill pan until golden.
3. Spread the goat cheese over the toasted bread, then sprinkle over the lemon zest.
4. Add chopped pistachios, then the beet honey over the top in drizzles.
Beet juice takes a little time to simmer down, reduce, and thicken. Be patient. Mine took about 16 minutes, but it can take longer, depending on your range.
When chilling the beet honey, test it ever so often. It should be the consistency of thin honey.
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