Beetroot and Goats Cheese Bruschetta
From Cookipedia
📌 This page needs a photograph! 📷 [robots:noindex]
| Beetroot and Goats Cheese Bruschetta | |
|---|---|
| Electus |
| Servings: | Serves 8 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
Use your home-grown beetroot to make this light lunch.
Ingredients
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
- 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.
(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.