What a great flavour combination, these bruschettas with beetroot and a spread of goat's cheese and rosemary. These delicious bites made by desandwichformule run out in no time, so be sure to make some extra.
Bruschettas with beetroot, goat's cheese and rosemary
number of people
4 personspreparation time
10 minuteningredients
- 1 baguette
- 150 grams cooked beetroot
- 200 grams Bettine goat's cheese natural
- 1 sprig of rosemary
- 150 grams blackberries (±)
- dash of olive oil
- salt and pepper
1 baguette
150 grams cooked beetroot
200 grams Bettine goat's cheese natural
1 sprig of rosemary
150 grams blackberries (±)
dash of olive oil
salt and pepper
kitchen equipment
Rated 4.5/5
based on 10 customer reviews
preparation
Preheat the oven to 200 degrees. Turn on the grill setting. Place a sheet of baking paper on a baking tray.
Cut the baguette into slices. Place the bread slices on the baking sheet and brush them with a little olive oil. Toast the baguettes in the oven for about five minutes until crispy. Keep a close eye on them to prevent burning.
Meanwhile, make the spread. Cut the beetroot into chunks. Remove the needles from the rosemary sprig and coarsely chop. Keep a little for garnish.
Toss the beetroot, 125 g of the goat's cheese and most of the rosemary in the mincer of a hand blender. Season with salt and pepper. Grind into a nice smooth spread. Spread the toasted baguettes with the spread. Crumble the remaining goat's cheese.
Garnish the sandwiches with the blackberries, chopped rosemary and some goat's cheese.
