Beet Bruschetta with Goat Cheese and Basil

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!

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.

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.

So simple…..so easy and festive!

To elevate add pomegranate seeds!