No-cook Beetroot & Goat Cheese Crostini

Marvellous-Mother-In-Law came up trumps again at our regular Sunday lunch with these delicious Beetroot & Goat Cheese Crostini. The addition of fresh dill and orange peel makes these canapes absolutely sing. Packed with both flavour and texture, I can highly recommend these scrummy, simple-to-knock-up little treats…

No-cook Beetroot & Goat Cheese Crostini

Recipe by Good To Know, tried and tested by Marvellous-Mother-In-LawCourse: Stories


Prep time




  • 2 mini frozen baguettes

  • oil

  • 200g soft goats’ cheese (or any creamy cheese)

  • 200g sweet cooked beetroot

  • to serve, orange zest and fresh thyme (or dill)


  • Cook the mini frozen baguettes to the pack instructions, then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 mins until crisp.
  • Spread over the soft goats’ cheese and top with the cooked beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme (or dill).

Cook’s Tip

  • Chilli beetroot, widely available in supermarkets, could also be a good choice