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Ingredients

• 3  (about 3/4-pound) beets
• 4 sprig(s) thyme
• 1 teaspoon(s) black peppercorns
• 1 tablespoon(s) red wine vinegar
• 1/2 cup(s) sherry vinegar
• 2 tablespoon(s) sugar
• 1 sprig(s) rosemary
• Salt
• 12 slice(s) (4- by 2-inch) dense whole-grain bread, brushed with olive oil and toasted
• 1/2 pound(s) burrata cheese, cut into 12 pieces
• 12 small sprigs watercress
• Extra-virgin olive oil, for drizzling
• Flaky salt, such as Maldon, for garnish

Description

Chef David Hawksworth Serves An Array Of Vegetable Crostini At The Bar Of His Namesake Restaurant In Vancouver's Rosewood Hotel Georgia.

Delish