Looking for an appetizer that’s as stunning as it is delicious? This Beet, Apple & Goat Cheese Bruschetta is a beautiful way to celebrate the harvest season. Using freshly roasted 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.