Bruschetta With Oven Roasted Beets And Goat Cheese Recipes

ROASTED BEET AND GOAT CHEESE BRUSCHETTA

Steps:

• Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
• Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
• Cut french loaf into slices, toast in oven at 350 for 10 minutes.
• Spread bread with goat cheese.
• Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.

BRUSCHETTA WITH OVEN ROASTED BEETS AND GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• Rub dirt off beets with paper towel, and put beets in tightly sealed casserole, and bake for 60 to 90 minutes until tender.
• Cool beets, peel them, cut off stem and roots, and cut into small cubes (about 1/4 inch).
• Put beets into medium bowl, add 1 tablespoon of olive oil, green onion, vinegar, thyme, salt, and black pepper.
• In a small bowl, mix together goat cheese and water.
• Preheat broiler.
• Put bread onto a cookie sheet, lightly brush more olive oil onto fronts and backs of bread, and toast both sides under your broiler.
• Cut open your garlic clove and smear some garlic onto one side of bread.
• Spread goat cheese onto the garlic side, top with beet mixture, and serve at room temperature.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

ROASTED BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL

Steps:

• Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
• Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.