Beetroot and goat's cheese bruschetta Recipe

A lovely and refreshing dish that is versatile enough to be a light meal or a starter to a multi-course affair. And it is pretty to boot!

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(2 votes) 2/5
Ingredients
Pour people
  • Cooked red beetroot : 6 whole
  • Fresh goat cheese(s) : 200 g
  • Double cream : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Chervil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • Ciabatta : 2 whole
  • Olive oil : 50 ml
  • Balsamic vinegar : 15 ml
Method
  • ETAPE 1

    Pre-heat a griddle pan, or the oven to 180'C.

  • ETAPE 2

    Slice the ciabatta generously, drizzle with half the olive oil, and set aside.

  • ETAPE 3

    If necessary, remove the rind of the goat's cheese, and crumble into a mixing bowl.

  • ETAPE 4

    Gradually stir in the double cream until you obtain a spreadable mix: you may need more or less cream, depending on the goat's cheese you have. Adjust the seasoning if necessary.

  • ETAPE 5

    Trim two of the beetroots into large squares, then chop into tiny dice. Stir in the balsamic vinegar, and set aside.

  • ETAPE 6

    Crush the remaining beetroots and any trimmings using a potato masher or puree in a food processor. Season with salt and pepper.

  • ETAPE 7

    Pick the parsley and chervil leaves, and chop. Finely chop the chives. Mix the chopped herbs together, and stir half into the beetroot puree.

  • ETAPE 8

    Combine the goat's cheese mix and the beetroot, but do not mix completely: you want a streaky, rippled look to the spread.

  • ETAPE 9

    When ready to serve, grill or toast the ciabatta slices until golden and crisp.

  • ETAPE 10

    Stir most of the remaining chopped herbs into the diced beetroot.

  • ETAPE 11

    Using the back of a spoon, smear the beetroot and cheese spread onto the ciabatta slices.

  • ETAPE 12

    Sprinkle with the diced beetroots, drizzle with the remaining olive oil, and finish with a flourish or chopped herbs.

Chef's tip

«If you are not keen on goat's cheese, use another soft cheese, such as ricotta or quark.»

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