Honey Roasted Beet & Goat Cheese Crostini and Gorgonzola & Honey Endive Spears {Plus a live TV cooking segment!}

by Lauren


We have a very special treat for you. TWO recipes in one post and a live TV cooking segment featuring the LYK!

This was our third time on San Diego Living and yet again, we had such a great time doing the show with our buddy Marc Bailey (scroll down to see the video!).


We made a couple of appetizers featuring honey on the show today.

The first was a Honey Roasted Beet & Goat Cheese Crostini with arugula.


The sweet beets with the creamy goat cheese and spicy arugula is such an awesome combination. This recipe is so, so simple, you’ve got to try it!


The second recipe was Gorgonzola Endive Spears with candied almonds & honey.


The bitter endive really offset the sweetness of the candied nuts and honey and it makes for such amazing flavor.

The camera crew couldn’t keep their hands off of these tasty little guys!


Now…drumroll please. See us make them live!


From the Little Yellow Kitchen

Honey Roasted Beets & Goat Cheese Crostini


1 large beet (or two small), sliced 1/4-inch thick rounds and cut in half

1/2 baguette, sliced 1/2-inch thick

4 oz. goat cheese

1/2 cup arugula

1/4 teaspoon salt

1/4 teaspoon black pepper


Olive oil


Preheat oven to 350. Drizzle baguette slices with olive oil and place in oven for about 10-15 minutes, until crisp and golden brown.

Place sliced beets on a baking sheet lined with foil and drizzle with olive oil and 1 tablespoon of honey. Sprinkle with salt and pepper. Bake for 25-30 minutes, until they can be easily pierced with a fork.

Spread goat cheese onto cooled crostini and top with 3-4 arugula leaves. Lay roasted beets on top and drizzle with a little bit of honey.


Gorgonzola Endive Spears {with candied almonds & honey}


3 heads Belgium endive, variety of green and red

6 oz. cream cheese, softened

3 oz. Gorgonzola, crumbled

2 Tbsp chives, chopped

Dash of black pepper

Candied almonds, finely chopped (or walnuts/pecans)
Honey, for drizzling


In a bowl, mix the softened cream cheese, crumbled Gorgonzola, chives and pepper, using a fork until combined.

To separate the leaves from the endive, cut 1/2-inch from the stem-end of the endive and remove the outer leaves, until you cannot pull off any more. Repeat for each endive, discarding the smallest leaves.

Place a spoonful of gorgonzola filling into the bottom half of each endive spear. Place on serving platter, sprinkle with candied almond pieces, drizzle generously with honey and garnish with two 1-inch pieces of chives, crossed. Serve immediately, or cover and place in fridge for a couple of hours before serving.

From the Little Yellow Kitchen,

Lauren & Chrissy

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5 Responses to “Honey Roasted Beet & Goat Cheese Crostini and Gorgonzola & Honey Endive Spears {Plus a live TV cooking segment!}”

  1. Wow, these look so scrumptious!

  2. ooohhh. these look yummy and how fun to be on TV. Congrats :)

  3. Chrissy, this is amazing! Way to go girls! Keep up the good work!

  4. Chrissy

    Thanks Sarah! We are so blessed to get these opportunities and we have so much fun with them!

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