Crostini with Roasted Beets and Blue Cheese Mousse

[chicagogram] Beets #closetchef #homecooking #chicago #foodies #chicagofood #foodporn #instafood #yum #chicagofoodie #chicagofoodchats #chicagocraves #goodeatschicago #chicityfoodie #chigram #foodgasm #bestfoodchicago #chicagofoodmag #chicagolife #ch

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!

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