Gluten-Free JOC Appetizer: Roasted Beet and Whipped Feta Crostini

Ingredients:

4 medium-sized gluten-free beets, peeled and sliced into thin rounds
1/4 cup olive oil, divided
4 ounces gluten-free feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves (plus extra for garnish)
Salt and black pepper, to taste
8-10 slices of gluten-free baguette or bread
Fresh basil leaves, for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Place the beet slices on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and black pepper.
Roast the beets in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove and let them cool.
In a food processor, combine the gluten-free feta cheese, minced garlic, fresh lemon juice, 2 tablespoons of olive oil, fresh thyme leaves, and a pinch of black pepper. Blend until the mixture is smooth and creamy.
Toast the gluten-free baguette or bread slices in the oven or on a stovetop grill until they are lightly browned and crisp.
Spread a generous layer of the whipped feta mixture on each toasted slice.
Top each crostini with a roasted beet round.
Drizzle the remaining olive oil over the beet and feta.
Garnish with extra thyme leaves and fresh basil leaves if desired.
Serve these gluten-free JOC appetizer Roasted Beet and Whipped Feta Crostini at your next gathering.
Enjoy your Gluten-Free JOC Appetizer: Roasted Beet and Whipped Feta Crostini!