Name: Beet Bruschetta with Goat Cheese and Basil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 medium beets, (tennis ball sized) halved; 1 baguette, sliced at a diagonal into 1/3-inch thick slices; Olive oil for brushing bruschetta; 1 1/2 Tablespoons olive oil; 1 tablespoon balsamic vinegar; 10 basil leaves – cut into ribbons; 1/8 cup finely diced red onion or shallot; 4 oz goat cheese; 4 oz cream cheese; 1/4 teaspoon salt; 1/4 teaspoon cracked pepper; 1/2 teaspoon maple syrup or sugar

Vegetarian

Bowl

Cutting board

In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.

In the meantime, slice baguette at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400 F oven for 15-20 minutes, or until crisp and golden. Set aside.

Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork (20 seconds). ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs ( basil or parsley) Set aside.

When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into very small 1/3-inch cubes and place in medium bowl.

Add finely chopped onion, salt, pepper, maple, olive oil and balsamic -stir to combine. Taste, adjusting. You want this be flavorful and juicy.

Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” ( to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons. It&#8217;s really nice to serve when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

Beet Bruschetta with Goat Cheese and Basil

Utensils needed:

Overview

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