Beetroot and Goats Cheese Bruschetta

Use your home grown beetroot to make this light lunch.

Beetroot and Goats Cheese Bruschetta

Servings:	Serves 8
Calories per serving:	228
Ready in:	15 minutes
Prep. time:	10 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	22nd January 2013

Best recipe review Expensive for what it is 1/5 Supermarket balsmic is just as good Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small ciabatta loaf, sliced into 8
• 2 tablespoons Belazu extra virgin olive oil
• 180g cooked beetroot, chopped
• 1 x 100g pack French goats' cheese, chopped
• Salt and freshly ground pepper
• 8 mini sprigs fresh thyme
• 1 tablespoon rich, treacly balsamic vinegar - Tip Belazu Balsamic Vinegar

Method

1. Drizzle the ciabatta with a little of the olive oil and cook on a hot griddle or under a preheated grill for a few minutes, turning, until golden.
2. Spoon over the beetroot, then crumble over the goats' cheese. Season with salt and freshly ground black pepper, top with the thyme and drizzle with the rest of the oil.
3. Cook under a preheated grill for a few minutes, until the cheese has melted and the beetroot is warmed through. Drizzle with a little balsamic vinegar and serve.

(Idealhome Magazine)

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Early Harvest Extra Virgin Olive Oil Unfiltered
• Belazu Balsamic Vinegar

See also

• Our favourite beetroot recipes

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