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Carolina Kitchen: Beet bruschetta

Beet bruschetta (Photo credit: WLOS Staff)
Beet bruschetta (Photo credit: WLOS Staff)

Billy Graham Training Center; Chef Douglas Walls

Ingredients:

  • 1 peeled & cubed
  • 1 baguette, sliced at a diagonal into 1/2 inch thick slices
  • Olive oil for brushing bruschetta
  • 1 1/2 tablespoon olive oil
  • 1/2 tablespoon balsamic
  • 4 basil leaves cut into ribbons
  • 1/8 cup finely diced red onion or shallot
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked pepper

Instructions:

  1. Peel beet, cut into cubes. Sauté in pan for 3-5 minutes.
  2. Add balsamic, shallot Salt & pepper to beet.
  3. Spread goat cheese & cream cheese on toasted bread
  4. Top with beet mixture
  5. Add fresh basil on top of beets
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