# Beet, Apple & Goat Cheese Bruschetta: A Fresh Twist on a Classic Appetizer

Looking for an appetizer that’s as stunning as it is delicious? Executive Chef Luke Cosgrove celebrates this harvest season with our beautiful Beet, Apple & Goat Cheese Bruschetta. Using freshly roasted local beets, crisp Okanagan apples, and creamy goat cheese, it combines vibrant colors and bold flavors that will brighten any table.

Beet, Apple & Goat Cheese Bruschetta

(Serves 4-5 people) 

Bruschetta Ingredients:

2 medium beets, cooked and cut into small cubes

2 honey crisp apples, julienned

½ baguette loaf, sliced thin

1 tbsp extra-virgin olive oil

1 cup creamed goat cheese (or cream cheese)

1 large garlic clove, minced

1 tsp thyme

1 tsp basil

Zest of 1 lemon

Raspberry Vinaigrette Ingredients:

1 ½ cups raspberries (fresh or frozen)

½ cup olive oil

¼ cup red wine vinegar

2 tbsp shallot or red onion, finely diced

1 tsp Dijon mustard

1 tsp honey

Salt & pepper to taste

Step-by-Step Directions

Prep the Produce: Mix cooled beets and julienned apples; set aside.

Toast the Bread: Brush baguette slices with olive oil, bake at 350°F until golden (5–10 minutes).

Make the Spread: Combine goat cheese, garlic, thyme, basil, and lemon zest.

Blend the Vinaigrette: Puree raspberries, vinegar, oil, shallots, mustard, honey, and seasoning until smooth.

Assemble: Spread cheese mixture on toasted bread, top with beet-apple mix, and drizzle with vinaigrette. Serve immediately!

Serving Tips

Pair this bruschetta alongside a chilled glass of crisp white wine or a sparkling rosé from a local Okanagan winery. The bright flavours pair beautifully with light, refreshing wines and make this appetizer shine. It’s perfect for holiday parties, wine tastings, or as a starter for an elegant dinner.