Beetroot and Goats Cheese Bruschetta
Use your home grown beetroot to make this light lunch.
- 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
- 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.
- 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.
- 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.
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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