Description
Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!
Ingredients
Units
Scale
- 3 medium beets, (tennis ball sized) halved
- 1 baguette, sliced at a diagonal into 1/3-inch thick slices
- Olive oil for brushing bruschetta
- 1 1/2 Tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 10 basil leaves – cut into ribbons
- 1/8 cup 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 maple syrup or sugar
Instructions
- 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 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 crisp and golden. 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 (20 seconds). ( 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, maple, 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.
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
- Serving Size: one bruschetta
- Calories: 157
- Sugar: 2.2 g
- Sodium: 210.6 mg
- Fat: 4.5 g
- Saturated Fat: 2 g
- Carbohydrates: 13.9 g
- Fiber: 1.1 g
- Protein: 3.9 g
- Cholesterol: 6.9 mg
Keywords: bruschetta recipes , beet bruschetta, beet appetizer, beet recipes, beet appetizer recipes, beet and goat cheese
