Beet, fine herb goat cheese and pecan crostini

In between working full time and blogging, I sometimes run out of time to feed myself properly says the recipe creator! It’s my reality and I try to the best of my abilities to create quick and delightful recipes for those moments.

My best tip when I’m out of time is to always have a fridge full of fresh veggies. So here is my recipe of beet, fine herb goat cheese and pecan crostini. You can enjoy it as a starter as well as a full meal with a salad on the side.

Beet, fine herb goat cheese and pecan crostini

4 crostinis

5 minutes
Prep time

5 minutes
Cook time

Pause time

Vegetarian | Cheap

Croutons de betteraves au fromage de chèvre, fines herbes et pacanes | Sparks and Bloom


For the crostinis

4 thick slices of bread
1 tbsp. of olive oil

For the beets

4 beets, peeled
5 tbsp. of water

For the goat cheese

8 leaves of fresh mint
6 leaves of fresh basil
1 tsp. of fresh rosemary
4 tbsp. of plain goat cheese
1 tsp. of olive oil
Salt & pepper

For the pecans

1/4 cup of chopped pecans


  1. Brush slices on both sides with the olive.
  2. In a pan over medium heat grill both sides of the slices.
  3. In the meantime, in a bowl, add all the ingredients for the beet and cover. Microwave for 5 to 7 minutes or until the beets are cooked and tender.
  4. In another bowl, stir in all the ingredients “FOR THE GOAT CHEESE” mix until well combined.
  5. Thinly slice the cooked beets.
  6. When the crostini are nicely grilled, spread evenly the goat cheese, add a couple sliced beets and top with chopped pecans.
  7. Enjoy!
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