Roasted beet and chevre crostini with baby kale,almonds,balsamic reduction. Recipe: 1 day old baguette sliced on bias 1lb fresh beets peeled and sliced lengthwise 1 shallot sliced 2 garlic cloves crushed 4 oz chevre 1 T honey olive oil salt and pepper 1/2 cup balsamic vinegar 1/4 sliced almonds baby kale leaves or whatever herb you like for garnish, any micro green will do. Method: Pre-heat oven to 400 degrees. On a 13 x 9 inch sheet pan place beets, garlic, and shallots in a layer. Coat veggies with olive oil, salt and pepper, roast for 20 minutes. While beets roast, slice bread, coat with olive oil and place on sheet pan, place in oven till nice and golden. In a small bowl mix chevre with honey, set aside. In a sauce pan reduce vinegar by half, or until syrupy (unless of course you have a beautiful $80 bottle of aged balsamic you can skip think part). Toast sliced almonds in a dry pan. Assemble: Dice cooled beets. On each crostini place a teaspoon of chevre/honey mixture, top with beets, almond and kale, repeat until you run out of ingredients. Drizzle with reduction, mange!!
