Easy Goats Cheese Bruschetta With Beetroot - Vegetarian Starter
For a beautiful and delicious, simple Christmas dinner starter, try our bruschetta with goats cheese and beetroot. These little bruschetta are great little party snack with drinks too!
You can whip up a platter of these beautiful tasty, flavor packed little bruschettas in no time with our simple to follow recipe.
Channel your inner Italian with this easy creamy goat cheese and beetroot appetizer recipe. Ideal for serving before Christmas dinner or with party drinks as a little Italian style canapé.
All the delicious reasons to make goat cheese bruschetta recipe
- They're super easy to make, it's literally cheese on toast!
- They're deliciously Italian, and naturally packed full of flavour.
- The baby beetroot is mouthwateringly sweet against the tangy goats cheese.
- Bruschetta with goats cheese and beetroot look really pretty arranged on a platter of herbs.
- This easy appetizer recipe is great as a starter, or canapé with drinks.
Goats Cheese Bruschetta Recipe
Makes - 6 slices
Prep Time - 10 minutes
Cook Time - 5 minutes
Total Time - 15 minutes
Our most popular alternative - Fig And Prosciutto Bruschetta
Equipment Needed
- Chopping board
- Toaster
- Butter knife
- Vegetable knife
- Serving platter
Ingredients For Bruschetta With Goats Cheese And Beetroot
You'll only need a handful of ingredients to make this delicious beetroot and goats cheese starter.
- Six slices of baguette or ciabatta (or use baguette slices or other crusty bread)
- 1 clove garlic - peeled
- 100g soft goats cheese
- 100g cooked baby beetroot
- Handful of rocket
- Handful of rosemary sprigs
- 1 tablespoon olive oil
- Salt and black pepper to season
How To Make Bruschetta With Goats Cheese And Beetroot
These little goat cheese bruschetta are so simple to make, and if you fancy adding anything extra, just go for it!
Step One - toast the bread
- Slice your ciabatta and toast it lightly in the toaster.
- Firstly as soon as the toast comes out of the toaster, rub the garlic cloves over the surface, this just adds a nice garlicky warmth.
Step Two - spread goats cheese the warm bruschetta
- Next spread the bruschetta with goats cheese.
Step Three - add the beetroot to the goats cheese starter
- Slice the baby beetroot into halves or slices - depending on how large they are.
- Lay the beetroot onto the goat cheese bruschetta.
Step Four - arrange the cheese bruschettas on a platter
- Scatter the rocket leaves over the serving platter then arrange the beetroot topped bruschetta on to the plate.
- Sprinkle with sea salt and black pepper.
- Drizzle over a little extra-virgin olive oil.
- Garnish with rosemary sprigs (you could also use fresh basil or fresh thyme to garnish)
Get more delicious Italian recipes here
Expert Tips For Making Goats Cheese Bruschetta
Making large batches - when doing large batches of these little toasted bread appetisers, use a baking sheet and toast the bread under the grill to make things quicker.
Rubbing there surface of the toast with garlic - when you rub the surface of the freshly toasted bread with a fresh garlic clove, it acts like a mini-grater and leaves a lovely garlicky taste across the bread.
Add-ins and variations - you can add in any extras you like, try sliced figs, fresh tomatoes, or even garlicky pan fried mushrooms. You could also use a balsamic reduction or splash a little balsamic vinegar over the bruschettas for extra tangy flavour.
Use different cheese - make this quick appetizer recipe using whipped goat cheese - get our whipped feta recipe here, or try smooth, creamy ricotta.
More Easy Goat Cheese Starters To Try
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Bruschetta With Goats Cheese And Beetroot
A delicious Italian bruschetta thats perfect as a starter or canape with drinks.
Ingredients
- 6 slices ciabatta
- 1 clove garlic - peeled
- 100g soft goats cheese
- 100g cooked baby beetroot
- Handful of rocket
- 4 rosemary sprigs
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Slice your ciabatta and toast it lightly in the toaster.
- Firstly as soon as the toast comes out of the toaster, rub the garlic clove over the surface, this just adds a nice garlicky warmth.
- Next spread the bruschetta with goats cheese.
- Slice the baby beetroot into halves or slices – depending on how large they are.
- Lay the beetroot onto the goat cheese bruschetta.
- Scatter the rocket leaves over the serving platter then arrange the beetroot topped bruschetta on to the plate.
- Season with salt and black pepper.
- Drizzle over a little olive oil.
- Garnish with rosemary sprigs and serve.
Notes
This is one of those super easy recipes that's great for when you need to feed as a crowd as it's so easy to double and triple or more!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 264mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 6g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
