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!
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20mins
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10mins
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0mn
- 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
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ETAPE 1
Pre-heat a griddle pan, or the oven to 180'C.
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ETAPE 2
Slice the ciabatta generously, drizzle with half the olive oil, and set aside.
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ETAPE 3
If necessary, remove the rind of the goat's cheese, and crumble into a mixing bowl.
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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.
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ETAPE 5
Trim two of the beetroots into large squares, then chop into tiny dice. Stir in the balsamic vinegar, and set aside.
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ETAPE 6
Crush the remaining beetroots and any trimmings using a potato masher or puree in a food processor. Season with salt and pepper.
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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.
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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.
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ETAPE 9
When ready to serve, grill or toast the ciabatta slices until golden and crisp.
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ETAPE 10
Stir most of the remaining chopped herbs into the diced beetroot.
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ETAPE 11
Using the back of a spoon, smear the beetroot and cheese spread onto the ciabatta slices.
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ETAPE 12
Sprinkle with the diced beetroots, drizzle with the remaining olive oil, and finish with a flourish or chopped herbs.
«If you are not keen on goat's cheese, use another soft cheese, such as ricotta or quark.»
