Monday, May 11, 2015
Golden Beet Crostinis
Golden Beet Crostini with tomato, arugula and avocado.
1/2 pound Golden Beets, roasted, cleaned, and sliced thin
2 hot house tomatoes, sliced thin
1 loaf of gluten-free sourdough (or Cibatta bread, if you're not sensitive to gluten), sliced into squares
1 avocado, sliced
1 cup arugula
1 garlic clove, cut in half
Set oven on low broil.
On a baking tray add slices of bread.
Broil bread until just it begins to turn brown and then remove from oven.
Take your garlic and rub it all over each slice of bread.
Top bread with one slice of tomato.
Top tomato with one slice of Golden Beet.
Top Golden Beet with some arugula.
Top arugula with a few slices of avocado.
Drizzle on balsamic vinegar and enjoy!