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Loaded Toast with Beets and Chèvre


Seeded Toast with Chèvre, Beet Puree, Hazelnuts, and Lemon Zest
Serves 2
Bright, crunchy, and earthy, this toast is as satisfying as it is beautiful. Note: You’ll have extra beet puree. Store it in the refrigerator for more toasts, or mix with additional Greek yogurt for a dip.
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Ingredients
  1. BEET PUREE:
  2. 1 large beet, rinsed and trimmed
  3. ¼ cup whole-milk Greek yogurt
  4. ½ teaspoon olive oil
  5. ¼ teaspoon sesame seeds
  6. ¼ teaspoon dried thyme
  7. Pinch red pepper flakes
  8. Sea salt, to taste
  9.  
  10. TOAST:
  11. ½ tablespoon unsalted butter
  12. 2 slices seeded bread
  13. Sea salt, to taste
  14. 2 tablespoons beet puree
  15. 2 ounces chèvre, crumbled
  16. 2 tablespoons chopped toasted hazelnuts
  17. 1 teaspoon lemon zest
  18. Freshly ground black pepper, to taste
Instructions
  1. BEET PUREE: Place beet in a small saucepan, and add enough water to cover by a ½ inch. Salt water, and bring to a boil. Reduce heat and simmer for 15 to 18 minutes, until the beet is tender and easily pierced with the tip of a paring knife. Drain and rinse under cool water. When the beet is cool enough to handle, peel, chop into 1-inch pieces, and place in a food processor. Add yogurt, oil, sesame seeds, thyme, pepper flakes, and salt, and blend until smooth. Taste and adjust seasoning as needed. Set aside.
  2. TOAST: Melt butter in a skillet set over medium-low heat. Add bread and toast until golden brown and crisp on both sides, 3 to 4 minutes per side. Salt each side of the warm bread. Cool briefly, 1 to 2 minutes.
  3. Top toast with beet puree, chèvre, hazelnuts, and lemon zest. Garnish with black pepper and serve.
culture: the word on cheese https://culturecheesemag.com/
Photography by Andrew Purcell, Styling by Carrie Purcell

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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