Roasted Beet Crostini with Almond Dukkah and Elderberry
1 lb. fresh beets
1 baguette, thinly sliced
1/2 cup greek yogurt
4 oz. goat cheese
Fresh dill and thyme, for garnish
1/4 cup almonds
1 tbsp sesame seed
2 tsp coriander seed
1 tsp cumin seed
1/2 tsp fennel seed
1 tsp pink salt, or flakey salt
15 grinds black pepper
Preheat oven to 400 degrees. Peel beets, and play in a small tray. Toss with 1 tbsp of olive oil and season with salt. Cover tray with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces.
Whisk together greek yogurt and 3 oz. of goat cheese. Season with salt.
To make the almond dukkah place all ingredients except salt and pepper in a small saucepan. Lightly toast over low heat. Once toasted let the almonds and spices cool. Then add to a blender or spice grinder with salt and pepper. Pulse a few times until you have a coarse powder.
To assemble the crostini: Toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with Sambucol Black Elderberry Syrup.
Makes 6 toasts