Beet and Cherry Bruschetta

Beet and Cherry Bruschetta


3 bunches red beets (about 5 small to medium sized ones), peeled and left whole
1 cup frozen cherries
1 tsp. of cherry balsamic vinegar (or regular balsamic vinegar)
1/4 cup extra-virgin olive oil, plus 1 tablespoon divided
1/2 tsp. of salt
1/4 tsp. of black pepper
1 French baguette
1/4 cup crumbled goat cheese



In a medium saucepan, bring water to a boil.
Cook beets in water for 20-25 min or until tender.
Once cooked, drain the beets in a colander and rinse them with cold water.
Dice each beet and place them in the fridge to chill.

Slice the french bread into 1-inch slices. Place the slices on a baking sheet in a single layer.
Brush each with some olive oil.
Turn the oven to broil and place the baking sheet on the top rack.
Broil the slices until they turn golden brown. Remove them from the oven and set aside.

In a large bowl mix whisk together the balsamic vinegar and a tablespoon of olive oil. Add the diced beets, cherries, and the salt and pepper. Toss it all together until everything is coated with the balsamic and oil.

Top each bread slice with some of the beet and cherry mixture. Sprinkle some goat cheese and drizzle with a little olive.

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