Whole Wheat Crostini With Whipped Gorgonzola, Roasted Beets And Carrots Recipe

Name: Whole Wheat Crostini With Whipped Gorgonzola, Roasted Beets And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole wheat baguette cut diagonally in 1/2-inch slices; 6 tablespoons olive oil divided; 3/4 teaspoon kosher salt divided; 1/2 teaspoon pepper divided; 1 beet large, 3 inches x 3 inches; 2 large carrots 1 1/2 - 2 inches diameter, peeled; 1 teaspoon fresh rosemary minced; 8 ounces reduced fat cream cheese; 1/2 cup crumbled gorgonzola cheese; 1/2 lemon; 1 tablespoon lemon juice; 1/4 cup chopped walnuts toasted; 2 tablespoons chives thinly sliced

Servings: persons

1 whole wheat baguette cut diagonally in 1/2-inch slices
6 tablespoons olive oil divided
3/4 teaspoon kosher salt divided
1/2 teaspoon pepper divided
1 beet large, 3 inches x 3 inches
2 large carrots 1 1/2 - 2 inches diameter, peeled
1 teaspoon fresh rosemary minced
8 ounces reduced fat cream cheese
1/2 cup crumbled gorgonzola cheese
1/2 lemon
1 tablespoon lemon juice
1/4 cup chopped walnuts toasted
2 tablespoons chives thinly sliced

1
Preheat oven to 350u00b0F.
2
Arrange baguette slices on large baking sheet. Lightly brush both sides with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toast in oven for 6 minutes, turn toasts over and bake for another 6 minutes or until lightly browned. Remove from oven and allow to cool. Can be made a day ahead and stored in airtight container.
3
Increase oven temperature to 400u00b0F. Line a large baking sheet with parchment or spray with non-stick cooking spray.
4
Attach Spiralizer Attachment to KitchenAid. Stand Mixer. Trim ends of beets and carrots. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade and position at end of beet. Position a medium bowl under blade to catch spiralized beets. Turn stand mixer to speed 6 and process until blade reaches end of beet. Repeat with carrots, using a separate bowl to catch spiralized carrots. Toss spiralized carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon rosemary. Arrange the carrots on one side of the prepared baking sheet. Repeat process with bowl of spiralized beets. Arrange beets on the other side of the baking sheet; keep vegetables separated to prevent bleeding of beets onto carrots. Roast for 12 to 15 minutes or until tender and starting to brown. Can be made a day ahead, then cooled and refrigerated.
5
While the vegetables are roasting, make the whipped Gorgonzola. Attach bowl and flat beater to stand mixer. Place remaining olive oil, cream cheese, Gorgonzola cheese, lemon zest and lemon juice in bowl and mix on low until combined and then high for a minute to whip. Can be made a day ahead and stored in refrigerator.
6
Assemble crostini by spreading toasts with 2 teaspoons whipped Gorgonzola, top with roasted beets and carrots. Sprinkle with walnuts, chives and a drizzle of olive oil.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole wheat baguette cut diagonally in 1/2-inch slices, 6 tablespoons olive oil divided, 3/4 teaspoon kosher salt divided, 1/2 teaspoon pepper divided, and more.

Yes, Whole Wheat Crostini With Whipped Gorgonzola, Roasted Beets And Carrots falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Crostini With Whipped Gorgonzola, Roasted Beets And Carrots

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