Goat Cheese Beet Crackers
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Crunchy crackers topped with warm goat cheese melted under a broiler. Diced marinated beets add earthiness. Drizzled lightly with maple syrup replacing honey, and finished with fresh baby arugula leaves. A splash of balsamic glaze as a twist adds tang and depth. Quantities adjusted: 20 crackers instead of 18; 140 g goat cheese log instead of 125 g; 4 tablespoons diced beets; 2 teaspoons maple syrup; 20 arugula leaves. Baked for 3 minutes under broiler. Cool, tangy, sweet, and peppery all at once. Minimal prep, quick assembly. Finger food for snacks, starters, or casual entertaining.
Prep:
16 min
Cook:
2 min
Total:
18 min
Servings:
20 servings
#appetizers
#snacks
#easy recipes
Bite-sized snacks with crunchy base, creamy cheese, earthy sweet beets, and a peppery green hit. Cheese melts quickly under high broiler heat, softening into the cracker without runoff. Beets pickled or marinated add color and tang; drain well to avoid sog. Maple syrup replaces standard honey for a deeper sweetness. Balsamic glaze dotted on top for surprise acidity, balances the rich goat cheese — unexpected twist. Arugula as a final pop of fresh green sharpness. Fast, visually striking, easy to assemble in minutes. Good for casual gatherings where finger food is needed. Mix textures, flavors, temperatures. Simple components transformed with small changes.
Ingredients
- 20 crackers of choice (Carr’s style or similar)
- 140 g goat cheese log cut into 20 thin rounds
- 60 ml (4 tablespoons) marinated beets cut into small cubes and well drained
- 10 ml (2 teaspoons) maple syrup
- 20 baby arugula leaves
- 5 ml (1 teaspoon) balsamic glaze (added twist)
About the ingredients
Crackers: any sturdy, slightly salty cracker works. Could use gluten free options if needed. Goat cheese has to be firm enough to slice, not creamy spread type. Use fresh goat cheese logs, room temp for easy slicing. Beets: canned, jarred marinated, or home-pickled all fine; just dice finely and fully drain/squeeze moisture. Maple syrup swaps for honey brings slight caramel notes, match with balsamic glaze for balance. Balsamic glaze should be thick, syrupy, not thin vinegar. Arugula (rocket) gives a peppery freshness. Rinse quickly if too bitter. Optional to try microgreens or baby spinach instead — changes flavor profile slightly. Quantities altered to yield 20 pieces, easy for parties.
Method
- Set oven rack up high under broiler and preheat on broil setting.
- Arrange 20 crackers in a single layer on baking sheet.
- Place a goat cheese round on each cracker.
- Broil for about 3 minutes until cheese just begins to melt and soften, watch closely.
- Remove from oven and immediately top each with beet cubes, ensuring excess moisture is patted off.
- Drizzle each cracker with a small amount of maple syrup rather than honey.
- Add a small splash of balsamic glaze over the beets for an acidic twist.
- Finish with one baby arugula leaf on each cracker.
- Serve right away while cheese is warm and soft.
Cooking tips
Broiler placement important — too low and cheese melts unevenly or dries out. Watch cheese after first minute. Around 3 minutes total depending on oven. Cheese should soften but hold shape. Drain beets thoroughly to avoid crackers becoming soggy post assembly. Spoon beet pieces delicately on top; don’t overload. Maple syrup drizzle light. If overdone, sweet can overpower beet tang. Balsamic glaze optional but recommended for twist — drizzle gently for visual appeal without soaking crackers. Serve immediately after arugula added; leaves wilt if waiting. Prepare ingredients before turning on broiler to ensure quick assembly. Using thin rounds of goat cheese allows melting without cheese sliding off. Baking sheet can be lined with foil for easier cleanup. Serve warm or room temp, no refrigeration needed if served soon after making.
Chef's notes
- 💡 Use sturdy crackers. Slightly salty pairs great with cheese. Ensure goat cheese log is firm enough. Diced marinated beets should be well-drained. Too much moisture? Crackers become soggy fast. Maple syrup should be drizzled lightly, not soaked. Balsamic glaze? Adds acidity but don’t overdo it.
- 💡 Broiler placement is key. High rack melts cheese evenly. Keep a close watch, burn happens fast. Around 3 minutes typically, but ovens vary. Cheese should soften but keep structure. Drain beets thoroughly, excess water ruins texture. Pat well after chopping.
- 💡 Arugula adds freshness and peppery bite. Use sparingly, too much overwhelms. Rinse if bitterness is too strong. Try microgreens or baby spinach for a twist. Match flavors when substituting. Cheese rounds need to be thin. Ensures melting without slippage.
- 💡 Prep everything before broiling. Speed up assembly. Once out of the oven, top immediately. Warm cheese holds flavor. Serve right away for best taste. Leaves wilt quickly, finish with arugula last. Foil lined sheets, easy cleanup.
- 💡 Adjust ingredient quantities for variety. Play with ratios, flavors. Change it up, have fun. Any marinated beet works. Whether jarred or homemade. Experiment with different cheese types. Creaminess matters, don’t be bland.
Common questions
Can I swap ingredients?
Yes, use different cheese. Cream cheese or feta instead of goat. Beets? Try roasted ones. Texture will change.
What should I do if my beets are watery?
Thoroughly drain before using. Excess liquid makes crackers soggy. Not what you want. Pat dry with paper towel.
Can I make these ahead?
Ideally serve fresh. Cheese cools, doesn't melt as well. Prep ingredients in advance though. Faster assembly.
How do I store leftovers?
Not recommended, best fresh. If needed, keep in fridge. Reheat in oven before serving. Microwave makes them soggy.
