Goat cheese bruschetta trio
Goat cheese bruschetta trio

Preparation time 15 minutes

Total time: 25 minutes

Ingredients

  1. 1 baguette, cut into 1-cm (1/2-in.) thick slices
  2. 15 mL (1 tbsp.) olive oil
  3. 1 log plain Chevrai goat cheese, softened (113 g)

Beet and basil topping

  1. 1 medium-sized beet, boiled, cooled, peeled, and diced
  2. 5 mL (1 tsp.) olive oil
  3. 5 mL (1 tsp.) balsamic vinegar
  4. 10 mL (2 tsp.) chopped fresh chives
  5. 1 mL (1/4 tsp.) pure maple syrup
  6. Pinch salt and white pepper
  7. To taste, fresh basil leaves, thinly sliced

Peach and prosciutto topping

  1. 5 mL (1 tsp.) balsamic vinegar
  2. 5 mL (1 tsp.) honey
  3. Pinch salt and white pepper
  4. 1 medium-sized peach, thinly sliced
  5. 6 slices prosciutto, cut in half
  6. To taste, fresh basil leaves, thinly sliced

Avocado and cilantro topping

  1. 1 avocado, sliced
  2. To taste, chopped fresh cilantro
  3. 1–2 lime wedges
  4. Pinch cracked black pepper

Directions

This recipe is courtesy of Agropur.

  1. Preheat oven to 200°C (400°F).
  2. Lightly brush bread slices with olive oil.
  3. Bake 10 to 15 minutes, until toasted and crunchy. 
  4. Spread goat cheese on toasted bread slices. Set aside.

Beet and basil topping

  1. In a medium bowl, combine beet, olive oil, balsamic vinegar, chives, maple syrup, salt, and pepper. 
  2. Top bread slices with mixture. 
  3. Decorate with basil.

Peach and prosciutto topping

  1. In a bowl, combine balsamic vinegar, honey, salt, and pepper until smooth. Set aside. 
  2. Place ½ slice of prosciutto on each bread slice. 
  3. Top with peach slices and drizzle with balsamic dressing. 
  4. Decorate with basil.

Avocado and cilantro topping

  1. Place 2 avocado slices on each bread slice.
  2. Sprinkle with cilantro.
  3. Squeeze lime wedges over each bread slice. 
  4. Sprinkle with pepper.

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