Beet Apple Crostini
Thinly sliced red beets and apple are paired with arugula and Fontina cheese
Italian torpedo rolls
extra virgin olive oil
fresh thyme leaves
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.
apples, arugula, beets, crostini