Beet and Bean Salad Crostini
Recipe by Lisa Huff of Snappy Gourmet
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Makes 36 crostinis
Preheat oven to 400o F.
Add beets, beans, red onion and chives to large mixing bowl. Stir gently to combine.
In a small bowl whisk together 2 tablespoons olive oil, orange juice, mustard, garlic, pepper, and salt until well combined. Pour over vegetables and mix gently to combine. Cover and refrigerate at least 20 minutes.
Meanwhile, brush baguette slices lightly with remaining olive oil. Place onto baking sheets and cook bread about 3-5 minutes per slide or until toasted. Set aside to cool.
Spread cheese over one side of each baguette slice. Spoon vegetable salad on top then top with nuts and chives if desired.
Tips: Vegetable salad can be stored in the refrigerator overnight, and assembled before serving.
Substitutions: Substitute cream cheese for farmer's cheese if desired. Other nuts like pecans or almonds may be substituted for walnuts.