Seeded Toast with Chèvre, Beet Puree, Hazelnuts, and Lemon Zest
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.
Ingredients
- BEET PUREE:
- 1 large beet rinsed and trimmed
- ¼ cup whole-milk Greek yogurt
- ½ teaspoon olive oil
- ¼ teaspoon sesame seeds
- ¼ teaspoon dried thyme
- Pinch red pepper flakes
- Sea salt to taste
- TOAST:
- ½ tablespoon unsalted butter
- 2 slices seeded bread
- Sea salt to taste
- 2 tablespoons beet puree
- 2 ounces chèvre crumbled
- 2 tablespoons chopped toasted hazelnuts
- 1 teaspoon lemon zest
- Freshly ground black pepper to taste
Instructions
- 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.
- 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.
- Top toast with beet puree, chèvre, hazelnuts, and lemon zest. Garnish with black pepper and serve.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
