beet basil bruschetta

medium beets, halved
baguette, sliced
1 1/2 tbsp
olive oil, plus more for bread
1 tbsp
balsamic vinegar
1/4 cup
North Shore Living Herbs® Basil, sliced
2 tbsp
shallot, finely diced
1/2 tsp
4 oz
goat cheese
4 oz
cream cheese
salt & pepper, to taste
Time to cook 50 minutes, serves 25 - 30
A bite sized appetizer you are going to want to eat all night. The creamy taste of the cheese blends perfectly with these yummy beets!

The first step in making this delicious beet basil bruschetta appetizer is to preheat your oven to 400° F. Then in a medium pot, cover the halved beets with water and boil until just tender, about 20-30 minutes. In the meantime, slice baguette into ½ inch slices. Brush both sides with olive oil and place on a sheet pan in a 400° F oven for about 10 minutes, or until light brown and crisp. Set aside. Place cream cheese and goat cheese in a bowl and soften slightly in the microwave . Mix  until smooth and set aside. When beets are fork tender, drain pot, refill with cold water and slip skins off the beets under running cold water using your hands. Dice into small cubes and place in medium bowl. Add finely chopped scallop, salt, pepper, sugar, olive oil, and balsamic then stir to combine.

To assemble, spread a little cheese mixture on each bruschetta, making a small dimple for the scoop of the beet mixture. Top with a few basil ribbons. It’s really nice to served when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

Pro Tip: Serving these bite sized snacks warm make them even better!

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