Beet Bruschetta with Goat Cheese and Basil
Recipe: https://recipestripper.com/recipes/41a48152-bd95-40d9-96ea-33caffeb4c36
Original source: https://www.feastingathome.com/beet-bruschetta-with-goat-cheese-and-basil/
Recipe image: https://www.feastingathome.com/wp-content/uploads/2013/12/beet-bruschetta-w_-goat-chese-125-225x225.jpg

Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!
Yield: 24
Prep time: PT20M
Cook time: PT30M
Total time: PT50M

Ingredients
- 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
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.