Beet Bruschetta with Goat Cheese and Basil (2024)

UnitsScale

• 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

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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 baguetteat 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 beflavorful 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.

You can make all components ahead. Store beet relish and cheese mixture in the fridge. Store bruschetta on the counter, uncovered, resisting the urge to snack. 🙂

Assemble right before guests arrive, warming the cheese mixture just slightly so it’s spreadable – either in microwave, or in oven. Or leave it out on the counter for a couple hours beforehand to warm to room temp.