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.