Name: Beet and Goat Cheese Bruschetta
Ingredients: 2 packages roasted beets, diced; 1 tsp. each salt & pepper; 2 Tbls. orange juice; 2 Tbls. Sherry vinegar; 1 medium shallot, minced; 8 oz. Stickney Hills Goat cheese; 2 Tbls. Olive oil; 2 cups arugula, loosely chopped; 1/2 cup chopped pistachios; package of crostinis

Ingredients

Scale

2 packages roasted beets, diced
1 tsp. each salt & pepper
2 Tbls. orange juice
2 Tbls. Sherry vinegar
1 medium shallot, minced
8 oz. Stickney Hills Goat cheese
2 Tbls. Olive oil
2 cups arugula, loosely chopped
1/2 cup chopped pistachios
package of crostinis

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Instructions

In a large bowl, add diced beets, salt and pepper, orange juice, sherry vinegar, and minced shallot.
Marinate at least 1 hour or overnight.
In a mixing bowl, add goat cheese with olive oil. Whip together until smooth.
To assemble, spread a layer of goat cheese on the bottom of crostini, followed by arugula, roasted beets, and then sprinkle pistachios over the top.
Serve immediately.