Author: Carolyn Severin, Hamama Success Team Member Prep Time: 20 minutes Cook Time: 1 hour, 15 minutes Makes: 25 crostini It’s the holiday season and what better way to share the love than with these decorative & delicious beet crostinis! They are perfectly creamy, crunchy and garlicky. They’re sure to impress your guests with goat cheese, microgreens and dill on toasted baguette. Ingredients: 4 large beets 2 tbsp olive oil 1 tsp salt and pepper ⅓ cup vegan mayo 6 garlic cloves, minced 1 small bunch fresh dill, chopped 1 baguette, sliced and toasted Garnish: Hamama microgreens Fresh dill Goat cheese, crumbled Salt and pepper to taste Instructions: Preheat the oven to 425° F. Peel the skin off of the beets and wash. Season with salt, pepper and olive oil. Wrap the beets in foil and bake for 45 minutes to an hour or until fork tender. Allow the beets to cool when ready. Make the spread: With a cheese grater, grate the beets into a large bowl. Add in the garlic, dill, mayo, salt and pepper. Mix everything together and set aside. Slice up the baguette, add to a baking sheet and drizzle a little olive oil on each slice. Bake in the oven on 350° F for 15 minutes or until golden brown. When the toasted baguettes are cooled, add the beet spread to each slice and garnish with goat cheese, fresh dill and microgreens. Serve immediately and enjoy!
