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.