Beet Bruschetta with Goat Cheese and Basil

• Produce

  • 10 Basil
  • 3 Beets, medium sized
  • 1/8 cup Red onion or shallot

• Baking & Spices

  • 1/4 tsp Pepper, Cracked
  • 1/4 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Olive oil
  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 4 oz Cream cheese
  • 4 oz Goat cheese

• Other

  • 1 Tablespoon balsamic

Found on feastingathome.com

Description

Ingredients

• 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

Directions

• 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 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 either 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. Its 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.