- 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
- Preheat oven to 180C
- 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. Place on a sheet pan in a 180 C oven for 8 minutes. 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. Mix with a fork until smooth. Set aside.
- 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.
- 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. 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