Crostini with beet and walnut puree, parsley and shaved Comté
Kirstin Jackson, itsnotyouitsbrie.com
- ¼ cup plus 1 tablespoon extra-virgin olive oil,
- 1 small clove garlic, chopped
- 1 tablespoon capers, rinsed and drained
- 152 grams/5 to 6 ounces roasted beets
- 60 grams/4 ounces walnuts, lightly toasted
- 3 tablespoons parsley, lightly chopped
- 2 tablespoons parsley leaves, for serving
- 2½ teaspoons lemon juice, freshly squeezed
- ⅛ teaspoon salt
- 1/16 teaspoon freshly ground pepper
- 140 grams/56 ounces Comté
- 4 large crostini
- In a small sauté pan, add ¼ cup olive oil, garlic and capers. Bring to medium-low heat. Swirling the pan or using a spatula to stir, cook until the garlic starts to turn slightly golden.
- Add the beets, walnuts, chopped parsley, lemon juice, salt, and pepper to the bowl of a food processor. Pulse five times.
- Add the olive oil and garlic mixture and pulse for 2 seconds. Stopping to scrape down the sides of the bowl with a spatula a few times, pulse until all is uniform and resembles the texture of an olive tapenade.
- Divide the beet puree equally onto crostini, grilled bread, or toast. Using a vegetable peeler, shave thin slices of Comté over the beets. If you don’t have a vegetable peeler, thinly slice the cheese.
- Sprinkle the crostini with parsley leaves and drizzle with the remaining tablespoon of olive oil.