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Beet Bruschetta with Goat Cheese and Basil

4.8 from 5 reviews

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

Scale

Ingredients

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

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