beet, caramelized onion & goat cheese bruschetta

Happy Friday everyone. I hope you have fun and frivolity planned for the weekend, I certainly do…and a lot of cooking. Just a quick post to share with you – a lovely little appetizer I thought would be perfect served with some weekend cocktails. Yes please! Now before the purists jump all over me, I know bruschetta is more often than not a tomato and basil combo. Not today though. Bruschetta loosely means “to be roasted over coals”, which means the bread is traditionally grilled. So I ran with that and still called it “bruschetta”. I toasted the bread on a griddle pan then rubbed each piece with some garlic once it was golden brown. So purists, keep your opinions to yourself, I am claiming nothing to be traditional here, rather it’s a step out of the bruschetta-box. And gasp! I didn’t roast the beets myself, I used picked beets in a jar and drained them.

beet bruschettaUsing a jar of pickled beets (or a can of course) made this a simple, speedy recipe that ends up tasting like it’s something quite posh that took a lot more effort than it actually did. It was a matter of throwing a few ingredients in a bowl and mixing them up, caramelizing some onions and toasting some bread. Nothing too taxing. And I like that.

caramelized onions

I’m of the belief that caramelized onions can be served on or with almost anything. My food confession for the day – I can just eat these straight from the pan & love them with a really good sharp cheddar. Onions are the chameleons of the food world, transforming when they’re cooked down and caramelized.

beet brushcettaPretty, no?

beet bruschetta

Now you have to know something, I’m not a big fan of goat cheese but goat cheese and beets are wonderful together so I knew this combo would work. And it did. Feta cheese would work here too but you’d have to heat it a little to spread it on the toasted bread or crumble it over the top. I popped a little dill on top. Thinking about it now a little lemon zest would have been pretty too.

beet bruschetta

I’m off to do a shit-load of grocery shopping then home to make a batch of dog food, something I do every week for my hairless duo. Then I have a dentist appointment – yee gods! I haven’t been to the dentist for 14 years. I’m nervous, I think I have my first cavity. Tomorrow I’m making Aussie meat pies; beef and pork sausages from scratch (stay tuned for that chaos) and a sticky date cake with caramel sauce all for an Australia Day bash my hubby and I are going to at a fellow Aussie’s place this weekend. I might even whip up a banana cake with brown butter and vanilla icing for my hubby to take to work on Monday. That way I will actually use up some of the bananas from the banana cemetery in my freezer and those boys will get a nice treat come Monday morning. Have a fab weekend everyone and if you can’t be good well then just be yourself xxoo.

In my excitement and haste to go grocery shopping and visit the dentist I almost forgot to give you the recipe…here it is.

beet, caramelized onion & goat cheese bruschetta

  • 1 tablespoon olive oil, plus an extra 3 tablespoons
  • 2 large onions, sliced
  • a good pinch of salt and freshly ground pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 16 oz (454g) jar sliced picked beets, drained and diced
  • 2 garlic cloves, minced
  • 2 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 12-inch (30cm) baguette, sliced
  • 1 garlic clove, left whole and peeled
  • 8 oz (226g) soft goat cheese, softened
  1. Heat 1 tablespoon of oil in a large frying pan over medium high heat. Add onion, salt and pepper. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low. Cook for 10 minutes, stirring occasionally, until onions are very soft and browned. Stir in balsamic and sugar. Stir until sugar dissolves. Remove from heat; set aside.
  2. In a small bowl, combine beet, minced garlic, juice, dill, 1 tablespoon of extra olive oil and a pinch of salt and pepper; set aside.
  3. Cut baguette into 1/3 inch (1cm) thick slices. Brush slices with remaining extra oil. Cook on hot plate or grill 1 to 2 minutes each side or until golden. Rub warm slices with whole garlic clove.
  4. Spread each bread slice with goat cheese. Top with onion mixture and beet mixture. Garnish with a little extra dill if desired. Makes about 30 slices.
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Comments

  1. They look great Lovoni. I looooove bruschetta and make a habit of moving away from the traditional tomato and basil. Will give them a go. Love your blog too! Dx

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