Why I love Beets!
How to make Beet Bruschetta
For faster cooking, cut beets in half.
TIP: When selecting beets at the market, choose ones that are similar in size and no bigger than a tennis ball.
Cook the beets, (roast, pressure cook, or steam),and rub off their skins under running water. Dice finely.
Finely dice red onion or shallot – which gives the bruschetta a little flavor and texture. Remember to cut finely!
Basil brings this all together. To make basil ribbons, stack basil leaves and roll up tight, then thinly slice.
Mix some basil in the beet mixture and save some for the top.
Using the tip of a butter knife, make a little “trough” with the cheese, so the beet topping stays in place.
Place beet mixture in the center of the “trough”.
Top with the basil ribbons and serve on a rustic cutting board or white platter.
More Beet Recipes you may Enjoy
Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!
- 3 medium beets, (tennis ball sized) halved
- 1 baguette, sliced at a diagonal into 1/3-inch thick slices
- Olive oil for brushing bruschetta
- 1 1/2 Tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 10 basil leaves – cut into ribbons
- 1/8 cup finely diced red onion or shallot
- 4 oz goat cheese
- 4 oz cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/2 teaspoon maple syrup or sugar
- Preheat oven to 400F
- In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.
- In the meantime, slice baguette 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 crisp and golden. Set aside.
- Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork (20 seconds). ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs ( basil or parsley) Set aside.
- 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.
- Add finely chopped onion, salt, pepper, maple, 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. It’s really nice to serve when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.
You can make all components ahead. Store beet relish and cheese mixture in the fridge. Store bruschetta on the counter, uncovered, resisting the urge to snack. 🙂
Assemble right before guests arrive, warming the cheese mixture just slightly so it’s spreadable – either in microwave, or in oven. Or leave it out on the counter for a couple hours beforehand to warm to room temp.
- Serving Size: one bruschetta
- Calories: 157
- Sugar: 2.2 g
- Sodium: 210.6 mg
- Fat: 4.5 g
- Saturated Fat: 2 g
- Carbohydrates: 13.9 g
- Fiber: 1.1 g
- Protein: 3.9 g
- Cholesterol: 6.9 mg
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