Beet-Goat Cheese & Pistachio Bruschetta

Bruschetta is one of my favorite appetizers. Typically an Italian antipasto made with some variation of tomatoes, olive oil, and seasoning on toasted bread, bruschetta can be played with. This is my take on this classic appetizer, utilizing seasonal beets and their natural, vivid color to create a beautiful hors d’oeuvre:

3 large beets

4 oz. goat cheese or chevre

1/4 tsp. white pepper

1 tbsp. white balsamic vinegar

1-2 tbsp. extra virgin olive oil

1/4 cup chopped pistachios

your favorite baguette

1. Preheat oven to 375°F

2. Peel and cut the beets – since your going to boil and purée them, they can be chopped as small as you’d like (the smaller they are, the faster they cook).

3. Bring a small pot of water to a boil and add the chopped beets, cook for about 15 minutes or until soft enough to poke through ease, using a fork or toothpick. Strain and let cool.

4. Meanwhile, cut your baguette into small slices and place on baking sheet. Paint a dab of olive oil onto each piece and toast in the oven for about 7 minutes, or until crispy.

5. Next, use a blender or food processor to purée your beets, white pepper and vinegar; you can add a dash of olive oil if your blender is having trouble processing the beets!

6. Once puréed, add the goat cheese and blend until fully combined into a bright pink paste. Set aside.

7. Once the bread is toasted, remove from the oven and dab about a tablespoon of your beet mixture onto each slice. Sprinkle some chopped pistachios and fresh black pepper on top, now they are ready to enjoy!

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