PREPARATION:

Walnut Crostini:

1. Preheat the grill to medium high or the oven to 375 degrees F. Brush the bread on both sides with the olive oil and season lightly with 1/2 teaspoon salt. Grill bread until grill marks appear, 2 to 3 minutes. Turn and grill the other side. Remove from grill and cool slightly. Alternatively, arrange bread on a baking sheet and bake until crusty and brown, about 8 to 10 minutes. Turn once about halfway through cooking. Remove from the oven and cool slightly. 
2. Remove the rind from the goat cheese and slice into approximately 32 small pieces. Lay one piece of cheese on each slice of toast. 
3. Using a Japanese mandolin or a very sharp knife, shave the beets into a small mixing bowl. Toss the beets with 1/4 teaspoon salt and the red wine vinegar. Divide the shaved beets among the toasts, placing them on top of the cheese. Top each crostini with a maple glazed walnut. Serve immediately. 

Maple Glazed Walnuts:

1. Combine maple syrup, cinnamon stick, clove, butter, vanilla and salt in a small saucepan and bring to a simmer over medium high heat. Cook for 2 to 3 minutes or until the syrup slightly reduces. Add the walnuts, cook for one minute longer and toss to coat. Remove the walnuts from the pan to a parchment lined baking sheet and dust with the maple sugar. Let the walnuts cool before using. 

   Editor's Note: Look for organic dairy and organic, locally-grown vegetables.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.

4. WATCH VIDEO: Emeril Recipes