Beet Bruschetta with Goat Cheese and Basil

• 3 Medium sized beets, halved
• 1 loaf Rustic bread, sliced at a diagonal into 1/2 inch thick slices
• Basil Extra Virgin Olive Oil for brushing bruschetta
• 1 1/2 Tbsp. Basil Extra Virgin Olive Oil
• 1 Tbsp. Traditional Balsamic Vinegar
• 10 Basil leaves, cut into ribbons
• 1/8 cup, Red onion or shallot, finely diced 
• 4 oz. Goat cheese
• 4 oz. Cream cheese
• 1/4 tsp. Salt
• 1/4 tsp. Cracked pepper
• 1/2 tsp. Sugar

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 “trough” ( 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"