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Clean recipe · feastingathome.com

Beet Bruschetta with Goat Cheese and Basil

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

Original recipe: feastingathome.com

Yield:
24 servings
Prep:
20 min
Cook:
30 min
Total:
50 min
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Beet Bruschetta with Goat Cheese and Basil

Ingredients

  1. 3 medium beets, (tennis ball sized) halved
  2. 1 baguette, sliced at a diagonal into 1/3-inch thick slices
  3. Olive oil for brushing bruschetta
  4. 1 1/2 Tablespoons olive oil
  5. 1 tablespoon balsamic vinegar
  6. 10 basil leaves – cut into ribbons
  7. 1/8 cup finely diced red onion or shallot
  8. 4 oz goat cheese
  9. 4 oz cream cheese
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon cracked pepper
  12. 1/2 teaspoon maple syrup or sugar

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 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.
  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 (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.
  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, maple, 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.