Roasted Beet Crostini with Zucchini Flowers

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 medium beets (about 1 pound), preferably a mixture of red and yellow
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons balsamic vinegar
4. 1 teaspoon finely chopped rosemary
5. 1/4 teaspoon crushed red pepper
6. Salt and freshly ground black pepper
7. Eight 3/4 -inch-thick slices of Italian country bread
8. 6 large zucchini flowers, torn into 1/2 -inch-wide strips

1. 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.
2. 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.