Roasted Beet and Dill Crostini

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Indulge in these exquisite Roasted Beet and Dill Crostini—creamy crème fraîche, earthy roasted beets, and aromatic fresh dill atop crispy baguette slices.

Imagine a bite-sized delight that marries the earthy sweetness of roasted beets with the creamy richness of crème fraîche, all topped with the bright, herbaceous kick of fresh dill. These Roasted Beet and Dill Crostini are not just appetizers; they're an experience waiting to happen on your taste buds. Ideal for entertaining or as a luxurious snack, each element in this recipe harmonizes effortlessly to deliver layers of flavor and texture. Perfectly balanced between creamy, sweet, and herbaceous, they're a delightful addition to any culinary repertoire.

Customizing This Dish

  • Substitute crème fraîche with Greek yogurt for a tangier twist, or use goat cheese or ricotta for a creamy alternative.
  • Add a sprinkle of toasted walnuts or hazelnuts for extra crunch and depth of flavor.
  • Experiment with different herbs like parsley or basil if dill isn't your favorite.
Roasted Beet and Dill Crostini

Roasted Beet and Dill Crostini

Prep Time:
10 min
Cook Time:
40 min
Total Time:
50 min
6 pieces
Equipment Needed
  • 6 slices of baguette, 1/2 in thick
  • 4 medium-sized beets, whole and unpeeled
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup crème fraîche
  • 2 tbsp fresh dill, chopped
  • Zest of 1 lemon
  • Optional: Balsamic glaze or reduction, for drizzling
  1. Preheat your oven to 400°F. Wrap the beets in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 40 min, or until the beets are tender when pierced with a fork. Remove from the oven and let them cool slightly.
  2. While the beets are cooling, arrange the baguette slices on another baking sheet. Toast them in the oven for about 5-7 minutes, or until they are lightly golden and crispy. Remove from the oven and let them cool.
  3. Once the beets are cool enough to handle, unwrap them from the foil. Use a vegetable peeler to remove the skin—it should come off easily. Slice the roasted beets thinly. Set aside.
  4. In a small bowl, combine the crème fraîche, chopped fresh dill, and lemon zest. Season with salt and pepper to taste.
  5. Spread a generous amount of the crème fraîche mixture onto each toasted baguette slice. Arrange a few slices of roasted beet on top of the crème fraîche. Optionally, drizzle a small amount of balsamic glaze or reduction over each crostini for added flavor and presentation.
Recipe Tips
  • You can roast the beets and make the dill crème fraîche up to 2 days in advance. When ready to serve, just toast the bread and assemble as described above.
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