Goats cheese and beetroot bruschetta
Sour goats cheese combines very well with sweet things and when baked or grilled it's pasty mouth gumming texture yields to become deliciously smooth, light and satisfying.
I have included a recipe for the sweet pepper and onion chutney I have used in the picture but you can use any sweet chutney you have available if you are pushed for time.
You can use precooked beetroot but if you can buy some raw and boil it in the skin for two hours. It will keep in the fridge for a couple of weeks.
The bruschetta
8 thin slices of goats cheese
1 large ciabatta
2 cloves garlic
butter
a few sprigs of thyme
4 beetroots
balsamic vinegar
salt and pepper
Slice the beetroot as thinly as you can and drizzle over a little balsamic vinegar and season with a little salt and pepper. Leave to marinate as you prepare the bruschettas.
Cut the ciabatta in half lengthways and cut each slice into four. I use a round cutter to create a more interesting shape in the restaurant but this isn't necessary. Soften the butter, crush the garlic and mix them together in a bowl. Remove the small thyme leaves and add them to the butter.
Spread the ciabatta slices with the garlic butter and toast them in a hot oven for a few minutes until they are golden brown. If you don't have any ciabatta feel free to use anything you have to hand or your favourite bread.
To cut the goats cheese neatly use a hot knife. Just heat the blade of an old knife over a gas flame and cut the it into slices.
topped with the cheese
Place a slice on each piece of toasted bread. Place two pieces of pear on four of the brushchetta slices. This can be done in advance if you want and held in a cool place until you are ready to serve them.
Place the ciabattas on a baking tray and and bake them for ten minutes in a medium oven until the cheese is melted. To serve stack two of the bruschettas on top of each other making sure the pears are in the middle. Serve on the beetroot with a dollop of the chutney.
Serves 4, vegan
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