Food: Red Onion, Beetroot & Goats Cheese Bruschette

If you’re looking for a decadent lunch, or perhaps just looking for ways to use up beetroot, (that’s how I found this recipe) then you’ve come to the right place!

This really is the tastiest lunch, perfect for a Saturday afternoon with a bottle of Prosecco! The recipe gives instructions for bruschette but I’ve found it’s just as good (and a lot quicker) with a fresh baguette. I’ve made this twice now, and the second time not realising I bought Greek Crumbly Cheese (I thought Greek said Goats for some reason – cue the opticians) but it still tasted good.

Makes 8
For the bruschette
⅓ baguette
Olive oil
Dried rosemary, crushed  (optional)

For the topping
1 tbsp olive oil
450g red onions, thinly sliced
1 tbsp caster sugar
1 tbsp red wine vinegar
450g cooked beetroot, diced
Salt and black pepper
200g soft goat’s cheese
Rosemary leaves, to garnish (optional)

1 First make the bruschette. Cut the bread into 8 slices, then brush each slice on both sides with olive oil. Sprinkle both sides with a good pinch of crushed rosemary. Place the bread on a baking sheet and bake in a preheated oven at 150C/300F/gas mark 2 for about 20 minutes, until crisp. Cool on wire racks. They can be made up to 1 week in advance and kept in an airtight container.

2 Heat the olive oil in a large saucepan, add the onions, cover and cook for about 15 minutes, until they’re very tender, stirring them every 5 minutes. Add the sugar, wine vinegar and beetroot, then simmer gently, uncovered, for 10-15 minutes. Remove from the heat, season and cool.

3 Spread the bruschette with goat’s cheese, top with caramelised onion and beetroot and a piece of rosemary, and serve.

I found the original recipe on the Guardian.