© John Kernick
Active Time
25 MIN
Total Time
1 HR 35 MIN
Yield
Serves : 12

Beets are often thought of as a cold-weather vegetable, but Paul Virant loves the sweet varieties, such as Chioggia, available from the late spring through the fall. For this crostini, he stacks roasted beets on top of buttery burrata (cream-filled mozzarella) that he buys from California's Caseificio Gioia, which makes a variety of traditional fresh Italian cheeses.    More Bruschetta and Crostini  

How to Make It

Step 1    

Preheat the oven to 350°. Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender. Let cool completely.

Step 2    

Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.

Step 3    

Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.

Step 4    

Top each crostini with a piece of burrata and a beet slice. Garnish with the snipped chives and serve immediately.

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