Crostini with Roasted Beets and Blue Cheese Mousse - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crostini with Roasted Beets and Blue Cheese Mousse



    Determined Triathlete Never Lost Hope

    4 Beets-medium size
    1 French Bread-sliced into 1/3” thick slices
    ½ Cup Extra Virgin Olive Oil
    8 Oz. Cream Cheese-softened
    4 Oz. Blue Cheese-crumbled very finely
    2 Cups Lettuce-any favorite variety, shredded
    2 Tbsp. White Balsamic Vinegar
    2 Tbsp. Extra Virgin Olive Oil
    Salt and Black Pepper To Taste


    • Preheat oven to 400 °F. Place the beets in a foil package, seal tightly, place on a cookie sheet and bake for about 1 hour or until tender. Let cool to room temperature before peeling and slicing thin in a size that will fit on the bread.

    • Lay out sliced French bread on a cookie sheet. Brush both sides with the olive oil, seasoning the top side with salt and black pepper. Bake in the oven for about 6-8 minutes or until light golden brown and moderately crisp.

    • Prepare the blue cheese mousse by whipping the cream cheese on high speed with a beater or whisk attachment. Add the blue cheese, whip until fluffy and season to taste with salt and black pepper.

    • Toss the lettuce with the vinegar and second measure of olive oil, seasoning to taste with salt and pepper.

    • When ready to assemble, spread each crostini with about 2 tsp of the blue cheese mousse, top with some lettuce, and top with the sliced beets. Arrange on a serving platter and enjoy!

    Lincoln Culinary Insitute’s Website: