Ashed Goats Cheese & Beetroot Bruschetta

Ashed Goats Cheese & Beetroot Bruschetta


3 beetroot (peeled and grated)
1 Tbs olive oil
2 Tbs balsamic vinegar
Salt & pepper
8 slices sourdough bread
200 g ashed goat's cheese
1 bunch fresh mint


Heat olive oil in a pan and add grated beetroot. Toss gently until beetroot begins to soften (approx 10 minutes).

Add balsamic vinegar and continue to cook for another 5 minutes until beetroot is infused with balsamic vinegar. Remove from heat and set aside.

Meanwhile, pre-heat a chargrill. Place bread slices on grill and cook for approx 1 minute on each side.

Place bread onto serving plate and top with beetroot. Crumble on goat's cheese and top with fresh mint roughly torn. Season with salt and pepper.

Credits: Farm Gate Cheese

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