garlic-herb cheese & beet chutney crostini

garlic-herb Boursin cheese spread over grilled baguette slices and topped with a beet chutney. this appetizer is the definition of sweet and savory; the beet chutney is packed with a spiced flavor including cumin, ginger, cinnamon and all spice. the natural sweetness of the beets, in addition to the brown sugar, balance out the spices and apple cider vinegar. it pairs wonderfully with the creamy garlic-herb cheese spread and crunchy grilled baguette. although the additional toppings [parsley, flakey salt, honey drizzle] are optional, I highly recommend using them! the parsley freshens it up, the salt brings out the cheese spread and the honey brings out the sweetness in the chutney.

beet chutney - you can use this on a variety of other dishes as well! I think it would be amazing as a slaw on a pulled pork sandwich with Hawaiian bread bun. it could be tosses in a big salad or grain bowl for a little extra punch. use your imagination and get creative! I would love to hear your feedback and/or ideas.

garlic-herb cheese & beet chutney crostini

yields: 16 crostini prep time: 45 minutes


2 Tbsp. olive oil

2 yellow onions, diced

1 ½ lbs. beets, peeled and grated

1 ½ cups brown sugar

½ cup apple cider vinegar

½ cup water

1 tsp. kosher salt

½ tsp. cinnamon

½ tsp. ground ginger

½ tsp. cumin

½ tsp. all spice

¼ tsp. freshly ground black pepper

1 large loaf of French bread [or my French bread recipe]

3-4 Tbsp. olive oil

1 [6oz.] container of Boursin garlic & fine herb cheese spread

honey, for drizzling

flakey salt, for sprinkling

freshly chopped parsley


In a large saucepan, heat 2 Tbsp. olive oil over medium-low heat.

Sauté the chopped onions for 10 minutes.

In a small bowl, whisk together the vinegar, brown sugar, water, 1 tsp. salt and 4 spices.

Add the grated beets and the spiced/liquid mixture to the pot and stir to combine.

Place the lid on the pot and cook for another 25-30 minutes.

*you don’t want all of the liquid to evaporate

Slice the baguette diagonally into 1-inch thick slices.

Brush olive oil on each side of the sliced pieces and grill for a couple of minutes on each side.

*if it isn’t grilling season, feel free to toast them up in the oven

Spread about 1 Tbsp. of the Boursin cheese onto each slice of grilled bread and then top with about 1 Tbsp. of the beet chutney.

Sprinkle flakey salt and freshly chopped parsley over the top of all of the crostinis.

Optional: drizzle with honey and enjoy!

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