Elevate goat cheese with beetroot and surprise your guests with this amazing starter for Christmas. dinner.
- 2 French baguettes, each cut into 18 thin slices
- 5 tbsp olive oil
- 4 tbsp dried rosemary
For the topping
- 450g red onions, peeled and thinly sliced
- 1 tbsp olive oil
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 450g cooked beetroot, diced
- 200g soft goat cheese
STEP 1: Brush the bread slices with oil and sprinkle the rosemary. Bake in the oven for 20 minutes until crisp. Allow to cool.
STEP 2: Gently cook the onions in the oil until soft. Add the sugar, vinegar, and beetroot and simmer gently for 10-15 minutes.
STEP 3: Remove from the heat, season and let it cool down.
STEP 5: Spread the bases of the bread slices with goat cheese and top with the beetroot.
Reference: Easy Food (2011) “Bruschetta with Goat Cheese and Beetroot” December, pp.26.