Roasted Beet Goat Cheese Arugula Crostini with Orange Zest and Fig Balsamic Vinegar

Roasted Beet Goat Cheese Arugula Crostini with Orange Zest and Fig Balsamic Vinegar

Ingredients:

1 Baguette
Spreadable Goat Cheese
Handful of Arugula
2 Beets
Zest of an Orange
Fig Balsamic Vinegar
Kosher Salt
Pepper
EVOO

Preheat oven to 400 degrees.  Wash, peel, and cut each beet into 2 halves.  Turn each beet on its side, and thinly slice beets into "half moon" shaped pieces.  Toss with EVOO, kosher salt, and pepper, spread evenly on a parchment paper lined baking sheet, and roast until crisp, about 10-15 minutes.

Thinly slice the baguette, spread goat cheese on each slice, place a few leaves of arugula on each slice along with a 1-2 beets.  Top each crostini with orange zest and finish with fig balsamic vinegar.