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Beetroot Bruschetta

Updated: Mar 15, 2022

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!

Beetroot Bruschetta

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


  1. Preheat oven to 180C (fan)

  2. 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.

  3. 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.

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

  5. 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.


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