Crostini are easy to make and open to so many variations. Get creative in the kitchen. I made these Beet Apple Crostini with thin slices of red beets, honeycrisp apple, arugula, and Fontina cheese. I drizzled on top a dressing I made from orange juice, olive oil and thyme.
If I were to make these again I would use a stronger cheese. They were good as is, but a stronger cheese would work well with the sweetness of the beet and apple. I would like to try these again with crumbles of bleu cheese or little dollops of goat cheese.
This crostini paired very well with a sparkling rosé wine. I think they would go nicely with any rosé or any sparkling wine.
Try them for your next social event or as a quick appetizer or snack.
Beet Apple Crostini
- 2 Italian torpedo rolls sliced
- 1 red beet thinly sliced
- 1 apple thinly sliced
- 1/2 cup arugula
- 1 ounce Fontina cheese shaved
- 1/4 cup orange juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fresh thyme leaves
- Pinch salt
- Pinch freshly cracked black pepper
- Lightly toast the slices of Italian bread. Set aside.
- Peel the red beet and thinly slice on a mandoline or with vegetable peeler. Peel the apple and thinly slice in the same way.
- Rinse the arugula in cold water, drain, pat dry with paper towels. Tear apart into smaller pieces.
- Shave the Fontina cheese with a knife or vegetable peeler.
- Combine orange juice, olive oil, thyme, salt, and pepper in a glass jar and shake to combine.
- Set the toast on a plate. Place on top a layer of beets, apple, and arugula. Drizzle on the dressing. Top with cheese shavings. Serve immediately.