Roasted Beet & Goat Cheese Bruschetta
makes about 24+ slices
3 medium sized beets
5 diced radish or 1/4 cup diced shallots
2 tablespoons fresh diced dill + springs for garnish
1 tablespoon fresh diced parsley
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 baguette, cut into 1/2" slices
olive oil for brushing
4 oz goat cheese
4 oz cream cheese - room temperature
1 tablespoon milk
Start by roasting your beets in the oven at 400 degrees for about an hour. Make a foil packet and poke some holes to allow the steam to vent and put on a baking sheet. Cook until you can easily pierce the beets with a fork. Roast with the skins on and once they cool a bit, you can just use a paper towel to rub the skins off.
While the beets are roasting, lay bread slices out on a baking sheet and brush with olive oil. Bake in the 400 degree oven for about 5-10 minutes until toasted.
Dice the beets and put into a large bowl. Add radish or onion (for texture), dill, parsley, vinegar, salt, and pepper and stir. Cover and place it the fridge for at least 1/2 hour or more to let the flavors marry.
Combine goat cheese, cream cheese, and milk in a mixer and blend until soft and spreadable.
Assemble by spreading goat cheese mixture over the bread and leave a bit of a trench in the middle to help your brushetta stay in place. Add beet brushetta mixture (about a heaping teaspoon each) and top with a sprig of dill.