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Serves: 25 -30 bruschetta

Ingredients

  • 3 medium sized beetroots ( tennis ball sized) halved
  • 1 baguette, sliced at a diagonal into ½ inch thick slices
  • Olive oil for brushing bruschetta
  • 1½ Tablespoon Azzuro Blend extra virgin olive oil
  • 1 Tablespoon Due Vittorie Oro 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

Instructions

      1. Preheat oven to 180C
      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 into ½ inch slices at a diagonal. Place on a sheet pan in a 180 C oven for 8 minutes. Set aside.
      4. 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.  Mix with a fork until smooth. Set aside.
      5. When beetroot is 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.
      6. Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.
      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.

Recipe: adapted from Sylvia Fountaine's Appetizer

 


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