Roasted Beet Crostini with Zucchini Flowers

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.