This beet and goat cheese bruschetta is a colorful and tasty appetizer that showcases the flavors of fresh beets, creamy goat cheese, tangy balsamic vinegar and fragrant basil. It’s easy to make and perfect for parties or gatherings.
Ingredients
- 3 medium beets (about the size of a tennis ball), halved
- 1 baguette, sliced diagonally 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
- 1/4 cup shallot or finely diced red onion
- 4 ounces goat cheese
- 4 ounces cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar or maple syrup
Instructions
- Cook the beets in your preferred method. You can roast them in the oven at 400°F for 45 to 60 minutes, or boil them in water for 30 to 40 minutes, until tender. Let them cool slightly, then peel and dice them.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper and sugar. Add the diced beets, shallot and half of the basil ribbons. Toss well to coat.
- In another small bowl, microwave the goat cheese and cream cheese for about 15 seconds, until soft and easy to spread. Stir well to combine.
- Preheat the oven to 375°F. Brush the baguette slices with olive oil and arrange them on a baking sheet. Bake for 10 to 15 minutes, until golden and crisp.
- To assemble the bruschetta, spread some goat cheese mixture on each baguette slice, creating a small indentation in the center to hold the beet mixture. Spoon some beet mixture on top of the cheese. Garnish with more basil ribbons.
- Serve on a white platter or a rustic cutting board and enjoy!
