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Beet Apple Crostini detail

Beet Apple Crostini

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

Ingredients
  

  • 2 Italian torpedo rolls sliced
  • 1 red beet thinly sliced
  • 1 apple thinly sliced
  • 1/2 cup arugula
  • 1 ounce Fontina cheese shaved

Dressing

  • 1/4 cup orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fresh thyme leaves
  • Pinch salt
  • Pinch freshly cracked black pepper

Instructions
 

  • 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.

Notes

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