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Beet Apple Crostini detail

Beet Apple Crostini

Thinly sliced red beets and apple are paired with arugula and Fontina cheese
Prep Time 10 mins
Course Appetizer
Cuisine Italian, Mediterranean


  • 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.


Use your favorite cheese. When I make these again, I will use a stronger cheese such as bleu crumbles or a dollop of goat cheese.
Keyword apples, arugula, beets, crostini