Beetroot and goat's cheese bruschetta Recipe

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.