BEETS & GOATS BRUSCHETTA
Recipe byElizabeth Wiegand, author of THE OUTER BANKS COOKBOOK, THE NEW BLUE RIDGE COOKBOOK, and FOOD LOVERS' GUIDE TO NC'S OUTER BANKS, all from Globe Pequot Press.
A lovely spin on the classic combo of roasted beets and goat cheese, this time served on a bruschetta, makes a beautiful holiday appetizer.
3 medium beets, about 2 cups
4 to 6 ounces goat cheese
2 to 3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon salt or to taste
½ teaspoon freshly ground pepper, or to taste
1 teaspoon finely chopped fresh thyme or rosemary
1 tablespoon finely chopped chives
Chopped parsley for garnish
- Preheat oven to 400 degrees. Wash and trim roots and stems from beets. Place whole beets in a large square of aluminum foil and seal tightly. Place the foil package on a baking sheet, and roast in oven for about an hour, maybe a little more, until the tip of a knife goes into the beets easily.
- Allow the beets to cool. Peel (you may want to use gloves or a paper towel to rub the skin off the beets). Dice the beets into tiny cubes, about ¼ inch or less.
- Meanwhile, set the goat cheese out to soften at room temperature.
- Place diced beets into a medium bowl. Add 1 to 2 tablespoons of olive oil, the balsamic vinegar, salt, pepper, and herbs. Carefully mix together.
- Preheat broiler. Cut baguette into thin, diagonal slices. Brush both sides with olive oil. Lightly toast both sides under the broiler.
- Spread goat cheese onto toasts. Top with beet mixture. Garnish with parsley.