Beet Bruschetta with Goat Cheese and Basil

• 总时间: 50 minutes

配料

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

步骤

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 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.

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.

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.

Add finely chopped onion, salt, pepper, maple, olive oil and balsamic -stir to combine. Taste, adjusting. You want this be flavorful and juicy.

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.