Roasted Beet Crostini With Zucchini Flowers Recipe

Roasted Beet Crostini With Zucchini Flowers Recipe

Ingredients:

4 pcs of beets (medium, 1lb); assorted yellow and red, preferred
1/4 c of EVOO
2 Tbsps of vinegar (Balsamic)
1 tsp of rosemary; chopped finely
1/4 tsp of pepper (red); crushed
Pepper (black); ground fresh
Salt
8 bread-slices (Italian-country, 3/4″ slices)
6 pcs of flowers of Zucchini (large); torn to 1/2″ wide strips

Instructions:

Preheat oven (450 deg F). Wrap beets loosely w/ foil then roast about an hour ’til tender. Then, let it slightly cool.

Peel beets then cut into 1/2-inch dices. Combine beets w/ 2 Tbsps EVOO, rosemary, pepper (red), vinegar and salt along w/ ground pepper.

Next, heat the grill-pan. Brush bread lightly on all sides w/ remaining two Tbsps of EVOO. Grill ’til golden and crisp.

Fold flowers (zucchini) into beet mix, evenly divide among grilled bread-slices then serve.

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