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As promised: Another tasty little crostini recipe. Goats cheese, beetroot and honey – this combination is definitely a match made in heaven. Again if GF please check out the GF scones and bread recipes on our blog and opt to make a savoury version.


  • 1 sourdough baguette
  • 200 grams soft goats cheese (I love ‘Fivemiletown’ originally known as Ryefield)
  • 4 cooked baby beetroot, peeled and sliced lengthways
  • 1 tablespoon, local honey to drizzle
  • 2 tablespoons extra virgin olive oil
  • Sea salt and crushed peppercorns to taste
  • Beetroot sprouts or any cress to garnish
  • Vegetarian
  • Gluten Free: Check GF/Paleo, scones/bread options on our recipe blog.
  • Dairy Free
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  1. Slice the baguette, into 1cm slices, drizzle each slice with a little olive oil. Heat a Char-grill pan and griddle for 1-2 minutes on each side, or until golden.
  2. Top baguette with a heaped teaspoon of goat’s cheese followed by a thin slice of beetroot. Garnish with beetroot sprouts and lightly drizzle with honey.
  3. Serve at once.

Maggie's Tips

  • Vary toppings on crostini: Even simple, good quality deli ingredients, make for a really tasty crostini and are easy to assemble at the last minute.
  • Chargrill crostini a head of time. You can serve at room temperature or reheat in oven @ 150c for 3-5 minutes.
  • Instead of Goats cheese, try Ricotta. ‘Toonsbridge’ Co Cork make a really lovely fresh Ricotta cheese, try it out.
  • If GF or Paleo go to our ‘Taste Health’ recipe blog and check out GF/Paleo, scone/bread options.