Bruschetta with goat cheese and golden beets

I started making my own bread, using my own sourdough starter, and I just had to make bruschetta!

The recipe for the bread should follow, when I have perfected it. It is still a bit dense to my taste, but the day will come soon when I will share it with you.

The sourness of the bread and the goat cheese against the sweetness of the beets and the caramelized onions, and the freshness of the green onions and fresh mint was memorable. I hope you will enjoy.

Bruschetta with goat cheese and golden beets

  • Servings: 4
  • Difficulty: easy
  • Print


1 slice country/sourdough bread per person
goat cheese
butter and olive oil, as needed
2-3 golden beets, whole and unpeeled
1 or 2 golden onions
2 scallions, finely chopped
1 teaspoon orange zest
1 handful mint, chopped
2 to 3 tablespoons extra-virgin olive oil
a few drop lemon juice
salt and pepper to taste
fleur de sel, as needed


1. Wrap the beets individually in aluminum foil and cook in a 400 F oven for 50-60 minutes, depending on their size, or until there is little resistance when pricked with a sharp knife. Allow to cool to room temperature, then peel and cut into 1 cm cubes and put the cubes in a bowl.

2. Slice the onions and cook them over medium-low heat in butter and olive oil until deeply golden brown, about 30-40 minutes. Set aside.

3. Turn the broiler on and place the grill 6 inches from the heat source.

4. Add the scallions, caramelized onions, orange zest, mint, olive oil, lemon juice to the beets and season to taste with salt and pepper.

5. In another bowl, put the goat cheese and add some milk, a few tablespoons at a time, and mix well until you have a creamy, spreadable consistency.

6. Cut the bread in 2 cm (3/4 inch) thick slices and grill for one or two minutes per side under the grill.

7. Spread the goat cheese on one side of the bread, then garnish with the golden beet mixture, a bit of fleur de sel and serve immediately.


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