Beet Crostini with Almond Dukkah

 

1 lb. fresh beets

1/2 cup Greek yogurt

4 oz. goat cheese

3 tbsp honey

2 tbsp fresh dill and thyme for garnish

1 baguette (seeded or whole grain works well) thinly sliced and toasted

 

1/4 cup raw almonds

1 tbsp sesame seeds

2 tsp coriander seed

1 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp course salt

1/4 tsp black peppercorns or 15 grinds black pepper

 

Preheat oven to 400 degrees. Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice. While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt. To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes. Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture. 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 honey.