This is a fantastic take on your typical Italian bruschetta. The earthy beetroot, sharp red onion and creamy goat cheese are the perfect combo to top a crunchy slice of baguette. So weather you're after a quick snack or hosting and want a bit of WOW factor this recipe is a great addition to your repertoire!
Serves: 4 Time: 20
3 medium sized beets ( tennis ball sized), cooked & finely diced
1 baguette, sliced at a diagonal into 1/2 inch thick slices
Olive oil for brushing bruschetta
1 1/2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
10 basil leaves – cut into ribbons
1 small red onion, finely diced
125g goat cheese
125g cream cheese
zest of 1 unwaxed lemon
1/4 teaspoon salt
1/4 teaspoon cracked pepper
1/2 teaspoon sugar
Preheat oven to 180C (fan)
Slice baguette 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 180C oven for 15-20 minutes, until very crisp. Set aside to cool.
Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork. Add in the zest of 1 lemon. Mix with a fork until smooth. Season with salt and pepper. Set aside.
Add finely chopped beetroot, onion, salt, pepper, sugar, 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.