Roast Beetroot and Goat Cheese Bruschetta
Try this easy bruschetta recipe as an appetizer. The delicious spread is made with beetroot and goat cheese and served on lightly toasted sourdough bread.
Equipment
- 1 roasting dish cast iron (8-inch) for the beets
- 1 mixing bowls, stainless steel small
- 1 toaster 4-slice or grill
- 1 baking sheet, rimmed, non-stick 10x14 for baking until the cheese melts
Ingredients
- 2 chunky slices Rustic Sourdough Bread
- 2 oz cream cheese
- 3 oz Goat’s Cheese soft
- 4 1/2 oz Red and Yellow Beetroot
- 2 tbsp honey
- a handful of parsley chopped
- 1 garlic clove halved
Instructions
- Peel and chop the beetroot into wedges, drizzle with oil and season, and roast for 30 minutes.
- Mix the cream cheese and goat's cheese in a small bowl.
- Lightly toast the bread, then rub it with half a garlic clove.
- Generously spread the cheese on the toast and the roasted beetroot.
- Grill until cheese is melted and starts to brown.
- Drizzle the honey over, and scatter over the parsley to garnish.
Tried this recipe?Let us know how it was!