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Beet Bruschetta with Goat Cheese and Basil

Beet Bruschetta with Goat Cheese and Basil

This tasty appetizer will make a perfect addition to your upcoming gatherings.
Simple but full of flavor, it's easy to prepare. If your time is limited like most of us, buy pre-cooked beets!¬†ūüėČ
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Ingredients

Directions

  1. Preheat oven to 400F
  2. In a medium pan, cover halved beets with water and boil until just tender, about 20-30 minutes.
  3. In the meantime, slice bread into 1/2 inch slices 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 very crisp. Set aside.
  4. Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork.  Mix with a fork until smooth. Season with salt and pepper. Set aside.
  5. 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.
  6. Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine. Taste, adjusting. You want this be flavorful and juicy.
  7. Assemble: Spread a little goat cheese mixture on each bruschetta creating a ‚Äútrough‚ÄĚ ( to hold beet mixture in place) and top with a tablespoon of beet mixture.
  8. Garnish with a few basil ribbons. It’s really nice to serve when the goat cheese is still a touch warm. 

Recipe modified from the blog "Feasting at home"

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