It quickly came together as Beet and Goat Cheese Bruschetta. My favorite part of this whole appetizer was the lemon zest that I sprinkled on the top of it. It goes to show, don't skip over the little touches ... sometimes those are the ones that make the food sing!
The next day, I was still excited about this appetizer so I was telling my sister-in-law about it because she too is a goat cheese and caramelized onion fan. However, she just laughed at me because she thought this is the last thing that most people would make as a late night, last minute snack when they need food! What can I say though, I love the simple gourmet.
Beet and Goat Cheese Bruschetta
2 medium beets, peeled and sliced
10 slices baguette
1 medium onion, julienned
4 oz goat cheese
1 T lemon zest
2 T basil, chopped
Preheat oven for 375º.
Lay slices of beet on a baking sheet. Spray with oil and sprinkle with salt and pepper. Bake for 15 minutes. They should be slightly firm but golden.
Next, lay slices of bread on a baking sheet. Spray with oil and sprinkle a little salt and garlic powder on them. Bake for 7 minutes. or until they are the crispiness that you like.
While your toast and beets are in the oven, caramelize your onions over a medium heat with enough oil to keep them moist ... about 1 T.
To assemble, spread goat cheese on bread, top with two slices of beet then a little caramelized onion. Garnish with lemon zest and basil. I am very generous with the lemon zest. The extra flavor is amazing!