Roasted Beet Crostini with Zucchini Flowers
- Contributed by Mario Batali
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
8
Recipe: Roasted Beet Crostini with Zucchini Flowers
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 4 medium beets (about 1 pound), preferably a mixture of red and yellow
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon finely chopped rosemary
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- Eight 3/4 -inch-thick slices of Italian country bread
- 6 large zucchini flowers, torn into 1/2 -inch-wide strips
- Preheat the oven to 450°. Loosely wrap the beets in foil and roast for about 1 hour, or until tender. Let cool slightly, then peel the beets and cut them into 1/2 -inch dice. Combine the beets with 2 tablespoons of the olive oil, the vinegar, rosemary, crushed red pepper and a generous pinch each of salt and black pepper.
- Heat a grill pan. Lightly brush the bread on both sides with the remaining 2 tablespoons of olive oil and grill until crisp and golden. Fold the zucchini flowers into the beet mixture, divide evenly among the grilled bread slices and serve.
- From In the Name of the Fathers | Father's Day with Mario Batali
- Published June 1998





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