Beet and Bean Salad Crostini


Recipe by Lisa Huff from Snappy Gourmet

Makes 36 crostini

Prep time: 20 min.

Cook time: 10 min.


1 can (15 oz.) Libby’s® Sliced Beets (drained and diced)
1 can (14.5 oz.) Libby’s® Cut Green Beans (drained and diced)
1⁄4 c minced red onion
2 tbsp minced fresh chives
1⁄3 c olive oil (divided)
2 tbsp orange juice
1 tsp dijon mustard
1 clv minced garlic
1⁄4 tsp ground black pepper
1⁄8 tsp salt
36 sli thin baguette (about 1 long baguette)
8 oz farmer’s cheese (or softened cream cheese)
1 c chopped & toasted walnuts

Preheat oven to 400 degrees.

Add Libby’s® Sliced Beets, Libby’s® Cut Green Beans, red onion and chives to large mixing bowl. Stir gently to combine.

In small bowl whisk together 2 tablespoons olive oil, orange juice, mustard, garlic, pepper, and salt until well combined. Pour over vegetables and mix gently to combine. Cover and refrigerate at least 20 minutes.

Meanwhile, brush baguette slices lightly with remaining olive oil. Place onto baking sheets and cook bread about 3-5 minutes per slide or until toasted. Set aside to cool.

Spread cheese over one side of each baguette slice. Spoon vegetable salad on top then top with nuts and chives, if desired.

Tips: Vegetable salad can be stored in refrigerator overnight, and assembled before serving.

Substitutions: Substitute cream cheese for farmer's cheese if desired. Other nuts like pecans or almonds may be substituted for walnuts.