Roasted Beet Crostini With Zucchini Flowers

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4 medium beets (about 1 pound), preferably a mixture of red and yellow

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon finely chopped rosemary

1/4 teaspoon crushed red pepper

Salt and freshly ground black pepper

Eight 3/4 -inch-thick slices of Italian country bread

6 large zucchini flowers, torn into 1/2 -inch-wide strips

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