Beet Bruschetta with Goat Cheese and Basil
Ingredients
The beet mixture
-
3
medium
beets
-
1
tablespoon
balsamic vinegar
-
1/8
cup
finely diced red onion or shallot
-
10
leaves
basil
-
1 ½
tablespoons
olive oil
-
¼
teaspoon
salt
-
¼
teaspoon
cracked pepper
-
½
teaspoon
maple syrup or sugar
The cheese spread
-
4
oz
goat cheese
-
4
oz
cream cheese
The bruschetta base
-
1
baguette
sliced
-
olive oil
for brushing
bruschetta
Instructions
- Preheat the oven to 400°F.
- Boil halved beets in water until tender, about 20-30 minutes.
- Slice the baguette diagonally and brush both sides with olive oil, then bake until crisp and golden.
- Warm cream cheese and goat cheese in the microwave until soft, then mix until smooth and season with salt and pepper.
- Once the beets are tender, cool, peel, and dice them into small cubes.
- Combine diced beets with onion, salt, pepper, maple syrup, olive oil, and balsamic vinegar.
- Spread the cheese mixture on each baguette slice, creating a trough for the beet mixture, and top with the beet mixture and basil ribbons.
Nutrition Facts (estimated)
Servings
24 bruschetta
Calories
157
Total fat
4.5g
Total carbohydrates
13.9g
Total protein
3.9g
Sodium
210.6mg
Cholesterol
6.9mg
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