Recipe: Beet And Goat Cheese Bruschetta
Beets are rich in fiber and folate, but the real reason to eat them is they're in season and taste great.
If you attended The Sylvia Center's annual Farm Dinner, you will remember these beautiful bruschetta that were made and served by our Philmont teens. What you may not know is that this recipe was written, tested and perfected by the teens themselves. Rich, earthy beets top creamy and tangy goat cheese on crisp toasted baguette. What’s not to love? And not only is this recipe beautiful, delicious and easy to make, but you can likely purchase all the ingredients at your local farmers market or farmstand.
The beets for this bruschetta are simply roasted with balsamic vinegar, olive oil, salt and pepper. The balsamic give the beets a touch of sweetness. If you are looking for a bit more sweet to balance out the earthiness of the beets, add a drizzle of honey either before roasting or as a garnish. Make sure you select a good quality baguette and goat cheese to complement the beets.
Beet & Goat Cheese Bruschetta
Makes 50-60 pieces
2 baguettes, sliced into ~25-30 pieces (½” thick)
2 bunches beets (about 6 medium beets), diced into ⅓” pieces
½ cup extra virgin olive oil, divided
Salt and black pepper, to taste
4 tbsp balsamic vinegar
(2) 8-oz logs goat cheese
1 bunch parsley, minced
1. Preheat the oven to 400F.
2. Drizzle (or brush) bread with ¼ cup olive oil seasoned with salt and pepper. Place oil side up on a cookie sheet in a single layer. Toast until golden brown, about 6-8 minutes.
3. Mix beets with remaining olive oil and balsamic. Season with salt and pepper. Place in a single layer on a cookie sheet.
4. Roast for 20-25 minutes, stirring occasionally, or until tender. Remove from oven and allow to cool.
5. When baguette slices are completely cool, spread with goat cheese.
6. After beets are cooled, top each goat cheese toast with a generous spoonful of beets. Garnish with parsley.
Recipe written by Philmont Teen Class Spring 2019
