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 blanched, 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.

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.

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

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.

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| www.feastingathome.com
So simple…..so easy!
You can make all the components ahead, and assembler 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 appetizer that is full of amazing flavor!
 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beet Bruschetta with Goat Cheese and Basil


Description

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


Ingredients

Scale
  • 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

Instructions

  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 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.
  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. ( 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, sugar, 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.

Notes

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.


Nutrition

  • Calories: 157

Keywords: bruschetta recipes , beet bruschetta, beet appetizer, beet recipes, beet appetizer recipes, beet and goat cheese

SaveSave

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. This was so good. Easy to prepare – prepped as advised and quick to finish when ready to serve. We had on the side with your celery soup. Yum. Brought us back to summer.

  2. This is a wonderful recipe Sylvia! I had some roasted garlic which I slathered on the crisp baguette before the rest of the ingredients. It added a nice taste dimension. If not at hand the garlic could be roasted at the same time as crisping the baguette. I enjoy your weekly e-mail which gives me inspiration to ring the dining changes. Thank you!

  3. I’ve made these so many times now and they never fail to impress!

    They taste so good & look so pretty , wonderful recipe , Thankyou

  4. Very simple and pretty, but the cheese was a little bland. To do again, I would add fresh herbs to the cheese (or use an artisanal goat with herbs) or some roast garlic or blue cheese. I liked the basil, but it is so difficult to find good basil beyond summer, that next time I will go scandi with dill. Should play beautifully with the beets and creamy-milky cheese. I will make again—thanks for an unusual recipe. It looked lovely and was easy (and tidy) to eat.

  5. Hi Sylvia,

    I made this a few years ago for a small family celebration and it went down a treat, I loved how it looked and it tasted great! I’m about to make them again and wondered whether making the beetroot with the balsamic dressing a day ahead would be ok? Thanks, great recipe! 🙂

  6. In all seriousness, I think this is the best appetizer I’ve ever made! My dinner party guests LOVED it.

  7. I made these tonight. I made the mistake of buying plain canned beets instead of pickled beets. I drained the beets and pat them dry, then diced them. Used a full tube of basil paste. O. M. G. It was amazing. A fantastic recipe that I WILL be making again.

  8. I am making this tomorrow for a cocktail party. Hosts are low or non-carb, so I am going to use endive. What do you think?

  9. A co-worker made these for our office holiday party and they were delicious. If you offered me goat cheese or beets I would pass the up but this was surprisingly good. A nice blend of flavor with nothing overpowering. I went right home to find this recipe and pinned it for something I plan on making myself. Thanks for this wonderful appetizer that has a nice presentation on the plate.

      1. This was amazing. And the great thing is that Costco has cooked beets in vacuum sealed packs. All you have to do is cut it up:)

  10. For this hot weather your delicious and simple bruschetta is perfect! I just bought a unique cream cheese knife or butter knife (from this fantastic website http://homegadgetsdaily.com/magic-butter-knife-unique-gadget-for-everyday/ ) Would highly recommend you guys. It’s amazing. Thank you for your recipe!

  11. This is amazing! Seriously! I’m so in love with this stuff– I did a link back feature on my blog about it– thanks for sharing this amazing recipe– keep them coming! http://blog.confessionsofanewoldhomeowner.com/2014/03/beet-bruchetta.html

  12. This looks so delicious. I have beets coming in our produce box this week and I can’t wait to try this recipe out!

  13. Absolutely beautiful. I love beets and this looks easy and festive. I just happen to have a board similar to yours. You have inspired me Sylvia.