Crostini of Beets with Herb Cream Cheese
Prep time
Cook time
Total time
Serves: 12 pieces
  • 4 medium or 2 large purple beets, washed, stems trimmed off, unpeeled
  • Fresh Start Fauxmage Herb Cheese
  • Thinly sliced Rye bread
  • Olive oil for brushing the rye bread
  • Finely shaved radishes
  • Small basil leaves for garnish
  • Kosher salt
  1. Cook the beets in simmering salted water until tender (you can check with a small paring knife. It should pass through to the centre will very little resistance). Remove the beets from the water and let them cool until you can handle them.
  2. When cool enough to handle, rub the skins off of the beets. When they are fully cooked, and still at least a little warm, they should slide off easily. Trim away the stem end
  3. Slice them crosswise into rounds not quite a ¼-inch thick.
  4. Using a round cookie cutter, about 1½-inches in diameter, cut out rounds from rye bread
  5. Preheat an oven to 350F.
  6. Brush the rye bread rounds with a little olive oil and toast on a baking sheet until lightly browned and crisp, about 10 minutes. Remove from the oven and set them aside to cool.
  7. Using the same round cookie cutter, cut out rounds from the beet slices. Save the leftover beet scraps for a tasty snack
  8. Soften the Herb Cheese in a bowl by mashing it with a fork or spoon. Transfer it to a piping bag fitted with a straight tip.
To assemble:
  1. Pipe a small amount of herb cheese on one side of each rye toast. This will help keep the beet in place
  2. Place a beet round on top of rye toast.
  3. Pipe a small mound of the cheese on to the centre of the bet round.
  4. Place a radish slice and a small basil leaf in the herb cheese as a garnish
Recipe by Two Happy Rabbits at