Preheat oven to 400°F (200°C). In a small bowl, combine 3 tbs olive oil, chopped rosemary, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Brush both sides of the 8 bread slices lightly with the herbed oil. Place on a baking sheet and toast in the oven 6–8 minutes until crisp and golden, flipping once halfway. Remove and set aside to cool slightly.

Whipped Herb Goat Cheese

Whip the cheese

In a food processor or with a hand mixer, combine the softened goat cheese, Greek yogurt, chopped parsley, dill, chives, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth. With processor running, add up to 2 tbs cold water, 1 tbs at a time, until the mixture is light and spreadable. Transfer to a bowl and chill briefly if needed to firm slightly.

Layered Roasted Beets

Roast and slice beets

Preheat oven to 425°F (220°C) if not already hot from toasting. Trim and scrub beets (no need to peel). Toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Wrap individually in foil or place in a covered roasting dish. Roast 35–50 minutes depending on size, until tender when pierced with a skewer. Let cool enough to handle, then peel by rubbing skins off with a paper towel. Slice beets into 1/8–1/4 inch rounds. Keep red and golden varieties separated for layered presentation.

Layering

If making stacked rounds on the toast, gently overlap 3–4 thin beet slices in alternating colors to form a small fan or stack for each piece of toast.

Salsa Verde

Make salsa verde

In a small food processor, combine parsley, mint, capers, chopped cornichons, anchovy (if using), garlic clove, 1 tbsp lemon juice and 1 tsp red wine vinegar. Pulse to a coarse paste. With processor running, drizzle in 3 tbs olive oil until emulsified but still slightly textured. Taste and adjust salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper total). Transfer to a small bowl.

Assembly and Garnish

Spread about 1 to 1 1/2 tbs of the whipped herb goat cheese evenly over each toasted bread slice.

Arrange the layered roasted beet slices on top of the cheese—3–4 slices per toast—leaving some cheese visible around the edges for contrast.

Drizzle about 1 tsp of salsa verde over each assembled toast (reserve extra salsa for serving).

Spoon 1/2 tablespoon smoked trout roe onto the center of each toast (4 tbs total divided among 8 toasts).

Finish each toast with a small handful of microgreens or a sprig of dill and a light squeeze of lemon from the wedges.

Serve immediately so the toast remains crisp. Pass extra salsa verde and lemon wedges at the table.