Beet Bruschetta with Goat Cheese and Basil Recipe
Beet Bruschetta with Goat Cheese and Basil is a simple delicious appetizer that is full of amazing flavor!
How to Make the Best Beet Bruschetta with Goat Cheese and Basil
This stunning beet bruschetta with goat cheese and basil is the perfect appetizer to impress your guests at any gathering. The vibrant ruby-red beets paired with creamy goat cheese create a beautiful contrast that’s as pleasing to the eye as it is to the palate. Each bite delivers a perfect balance of earthy sweetness from the beets, tangy creaminess from the cheese, and fresh brightness from the basil.
What makes this appetizer truly special is the combination of textures and flavors—the crispy toasted baguette provides the perfect base for the smooth cheese spread, while the tender diced beets add a satisfying bite. The touch of balsamic vinegar and maple syrup in the beet mixture brings out the natural sweetness of the beets while adding depth and complexity.
Whether you’re hosting a holiday party, a casual get-together, or looking for an elegant starter for a dinner party, this beet bruschetta is sure to be a crowd-pleaser. Best of all, many of the components can be prepared ahead of time, making assembly a breeze when guests arrive.
Beet Bruschetta with Goat Cheese and Basil
Beet Bruschetta with Goat Cheese and Basil is a simple delicious appetizer that is full of amazing flavor!
Ingredients
Beets
Bruschetta
Beet Mixture
Cheese Spread
Instructions
Prepare the Beets and Bruschetta
- Preheat oven to 400°F.
- In a medium pot, cover halved beets with water and boil until just tender, about 20-30 minutes.
- In the meantime, slice baguette at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400°F oven for 15-20 minutes, or until crisp and golden. Set aside.
Make the Cheese Spread
- Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork (20 seconds).
- Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs (basil or parsley). Set aside.
Prepare the Beet Mixture
- When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands.
- Dice into very small 1/3-inch cubes and place in medium bowl.
- Add finely chopped onion, salt, pepper, maple, olive oil and balsamic. Stir to combine. Taste and adjust seasoning. You want this to be flavorful and juicy.
Assemble
- Spread a little goat cheese mixture on each bruschetta creating a 'trough' (to hold beet mixture in place) and top with a tablespoon of beet mixture.
- Garnish with a few basil ribbons. It's really nice to serve when the goat cheese is still a touch warm.
- Serve on a white platter to show it off, or a rustic cutting board.
Notes
- For best results, serve while the goat cheese spread is still slightly warm.
- The beet mixture can be prepared ahead and refrigerated, but bring to room temperature before serving.
- Choose beets that are roughly tennis ball sized for consistent cooking.
