Beet Bruschetta with Goat Cheese & Basil

will@langleydesigngroup.com

CategoryDifficultyIntermediate
Prep Time20 minsCook Time30 minsTotal Time50 mins
 3 medium sized Beets (tennis ball sized), halved
 1 baguette, sliced at a diagonal into ½ inch thick slices
 1 ½ tbsp Olive Oil
 1 tbsp Balsamic Vinegar
 10 Basil leaves, cut into ribbons
 ¼ cup Red Onions or Shallot, finely diced
 4 oz Goat Cheese
 4 oz Cream Cheese
 ¼ tsp Salt
 ¼ tsp Cracked Pepper
 ½ tsp Sugar
1

Preheat oven to 400F

2

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

3

In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. Set aside.

4

Place cream cheese and goat cheese in a bowl and either warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. 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 small ⅓ inch cubes and place in medium bowl.

6

Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.

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. Garnish with a few basil ribbons. It's really nice to served when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

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Ingredients

 3 medium sized Beets (tennis ball sized), halved
 1 baguette, sliced at a diagonal into ½ inch thick slices
 1 ½ tbsp Olive Oil
 1 tbsp Balsamic Vinegar
 10 Basil leaves, cut into ribbons
 ¼ cup Red Onions or Shallot, finely diced
 4 oz Goat Cheese
 4 oz Cream Cheese
 ¼ tsp Salt
 ¼ tsp Cracked Pepper
 ½ tsp Sugar

Directions

1

Preheat oven to 400F

2

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

3

In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. Set aside.

4

Place cream cheese and goat cheese in a bowl and either warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. 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 small ⅓ inch cubes and place in medium bowl.

6

Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.

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. Garnish with a few basil ribbons. It's really nice to served 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 & Basil