← All recipes

🥗 Crunchy Goat Cheese Crostini on Crispy Beetroot Apple Salad

485 kcal · 40 min · 4 servings

Ingredients

• 6 slice/s Baguette(s)
• 7 tbsp Olive oil
• 120 g Goat cheese log
• 1 Sprig Rosemary
• to taste Lemon juice (2 - 3 tbsp)
• 1 tsp Mustard, grainy
• 5 tbsp Honey (liquid)
• Salt and pepper
• 300 g Beetroot (cooked, vacuum-sealed)
• 1 Apple (tart)
• 1 bunch Arugula (approx. 40 g)

Instructions

1. 1. Turn on the oven and set it to 220 degrees Celsius using top and bottom heat. Please do not use the convection (fan) setting.
2. 2. Place the bread slices flat on a baking sheet.
3. 3. Drizzle the slices with two tablespoons of oil.
4. 4. Slice the goat cheese into twelve equal pieces.
5. 5. Strip the needles from the rosemary stems.
6. 6. Finely chop the rosemary needles.
7. 7. Top each bread slice with two cheese slices.
8. 8. Sprinkle the chopped rosemary over the cheese.
9. 9. Drizzle half a teaspoon of honey over each piece of cheese.
10. 10. Put the lemon juice into a small bowl.
11. 11. Add two tablespoons of water.
12. 12. Add the mustard.
13. 13. Add one to two teaspoons of honey.
14. 14. Season the mixture with salt and pepper.
15. 15. Whisk the ingredients well until they combine.
16. 16. Gradually stir in five tablespoons of oil into the mixture.
17. 17. Continue stirring until a creamy dressing has formed.
18. 18. Cut the beetroot in half.
19. 19. Slice the halves into slices.
20. 20. Slice the apple into thin slices.
21. 21. Cut the apple slices into small cubes.
22. 22. Wash the arugula under running water.
23. 23. Dry the arugula thoroughly.
24. 24. Remove any tough stems from the arugula.
25. 25. Place the topped breads into the hot oven.
26. 26. Place them on the middle rack.
27. 27. Bake the breads for seven to ten minutes.
28. 28. Remove the breads when the cheese is golden brown and bubbling.
29. 29. Put the sliced beetroot into a large bowl.
30. 30. Add the cubed apples.
31. 31. Add the arugula.
32. 32. Pour the prepared honey-mustard dressing over the vegetables and fruit.
33. 33. Toss everything well together.
34. 34. Serve the salad alongside the warm goat cheese toasts.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 55 g