Beet and Goat Cheese Bruschetta
This recipe is pretty simple to prepare and make for a beautiful presentation!
3 medium sized beets ( tennis ball sized) halved
1 baguette, sliced at a diagonal into ½ inch thick slices
Olive oil for brushing bruschetta
1½ Tablespoon olive oil
1 Tablespoon balsamic
10 basil leaves - cut into ribbons
⅛ C finely diced red onion or shallot
4 oz goat cheese
4 oz cream cheese
¼ teaspoon salt
¼ teaspoon cracked pepper
½ teaspoon sugar
Preheat oven to 400F
In a medium pot, cover halved beets with water and boil until just tender, about 20-30 minutes.
In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. 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. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. 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 small ⅓ inch cubes and place in medium bowl.
Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.
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 served when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.