Roasted Beet Crostini with Zucchini Flowers

1. 1

   Preheat the oven to 450.

2. 2

   Loosely wrap the beets in foil and roast for about 1 hour, or until tender.

3. 3

   Let cool slightly, then peel the beets and cut them into 1/2 -inch dice.

4. 4

   Combine the beets with 2 tablespoons of the olive oil, the vinegar, rosemary, crushed red pepper and a generous pinch each of salt and black pepper.

5. 5

   Heat a grill pan.

6. 6

   Lightly brush the bread on both sides with the remaining 2 tablespoons of olive oil and grill until crisp and golden.

7. 7

   Fold the zucchini flowers into the beet mixture, divide evenly among the grilled bread slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.