Beet Bruschetta with Goat Cheese and Basil – a simple delicious appetizer that is full of amazing flavor! Simple and easy!
Beet and Basil Bruschetta with Goat Cheese
Don’t ask yourself what the world needs; ask yourself what makes you come alive. And then go and do that. Because what the world needs is people who have come alive. Howard Thurman
This simple beet bruschetta hardly needs a recipe. I love it not only for its flavor and burst of color, but for the way it takes the lowly humble beet and turns it into a rock star. Simple flavors come together deliciously and easily.  The creamy base is a mixture of goat cheese and cream cheese, which gives the goat cheese a little extra lusciousness.
Beets are cooked, peeled, diced, and tossed with olive oil, balsamic vinegar and basil ribbons…and the combination, to my palate, is just right. This earthy appetizer is the perfect bite for your upcoming gathering or party. And remember, if in a pinch, you can always purchase pre-cooked, store-bought beets. No judgment!

Why I love Beets!

Not only are beets earthy, sweet and full of flavor, but beets are also a powerhouse of nutrients! They are full of powerful antioxidants, they lower blood pressure and reduce inflammation. If you looking for new ways to incorporate beets in the kitchen, take a look at our 20 Best Beet Recipes– you’ll find some delicious inspiration here!

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.

Toast slices of baguette brushed with olive oil until golden and crisp.

Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor! #beets #beet #appetizer #bruschetta #beetrecipes #goatcheese #beetappetizer
Mix warmed goat cheese with a little warmed cream cheese.  Cream cheese makes this extra creamy- the perfect texture.

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”.

Beet Bruschetta with Goat Cheese and Basil -a simple delicious appetizer that is full of amazing flavor! #beets #beet #appetizer #bruschetta #beetrecipes #goatcheese #beetappetizer

Top with the basil ribbons and serve on a rustic cutting board or white platter.

Beet Bruschetta with Goat cheese and basil, as simple tasty recipe|
So simple… easy and festive!
To elevate add pomegranate seeds!
You can make all the components ahead, and assemble right before the party to keep the bruschetta from getting soggy.  Just remember to bring the cheese to room temp, for easy spreading.
Beet Bruschetta with Goat Cheese and Basil -a simple delicious appetizer that is full of amazing flavor! #beets #beet #appetizer #bruschetta #beetrecipes #goatcheese #beetappetizer
Beet Bruschetta with Goat Cheese and Basil – a simple delicious party appetizer that is full of amazing flavor!

More Beet Recipes you may Enjoy

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Beet Bruschetta with Goat Cheese and Basil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 24 bruschetta 1x
  • Category: Appetizer
  • Method: steamed
  • Cuisine: Northwest
  • Diet: Vegetarian


Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!


Units Scale
  • 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


  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 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.
  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 (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.
  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, maple, 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. 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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