Roasted Beet, Goat Cheese & Candied Fennel Crostini

April 13, 2013

Fresh roasted beets and goat cheese top a crostini with a little candied fennel

3 beets, washed and tops disgarded
4 oz. crumbled goat cheese or brie sliced thinly
1/2 tsp. kosher salt
1/8 tsp. fresh ground black pepper
1 fennel bulb, shaved into 1/8 inch slices
1 cup sugar
1 cup water
1 french baguette, cut into 1/2 inch slices

Preheat oven to 450°. Wrap beets in foil and cook for about 1 hour or until fork tender. Put aside and allow to cool slightly. Place bread slices on a baking sheet and toast in the oven for 5 to 10...
See the full directions on my site

Nutritions

Calories
64

Sodium
84mg
3% DV

Fat
2g
3% DV

Protein
2g
4% DV

Carbs
10g
3% DV

Fiber
0.7g
2% DV