For faster blanching, cut beets in half. When selecting beets at the market, choose ones that are similar in size and no bigger than a tennis ball.
I like adding cream cheese to the goat cheese to give it an extra creamy texture. Warm both in a microwave and mix equal parts together. Feel free to add chopped herbs ( basil, flat-leaf parsley) If you are like me and don’t have a microwave, warm in your oven or toaster oven, just until soft enough to mix.
Blanch the beets, and slip off their skins under the running water. Dice finely.
A little red onion or shallot gives the bruschetta a little flavor and texture. Remember to cut finely.
Basil brings this all home. 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.
A tip: 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.
Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!
- 3 medium sized beets ( tennis ball sized) halved
- 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
- 10 basil leaves – cut into ribbons
- 1/8 C 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 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 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 400 F oven for 15-20 minutes, or until very crisp. 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. ( 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, 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. 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.
- Calories: 157
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