Gabriel loves to cook all kinds of foods, from baking to a full roast dinner.
Bruschetta, an antipasto (starter dish) from Italy, makes a great starter or a fancy nibble—and of course, as usual, are easy to make. Typically, a large sourdough loaf would be used, but a similar bread or baguette works, too. You can top your bruschetta with anything you fancy from vegetables, cheeses, or cured meats, or simply with pesto or hummus, or even just a sliced tomato with extra olive oil and fresh herbs.
This particular bruschetta recipe is packed full of flavour and is a regular pre-Sunday lunch amuse-bouche in my home. The earthy flavour from the beetroot is a marriage with the sweet roasted peppers, which in turn love the tangy goat cheese flavour. The pesto and Parmesan add the last punch and bring all the flavours together nicely. My six-year-old enjoys making them and regularly comes up with new toppings and some wacky combinations that I won't share on this occasion. I hope you enjoy!
Make and Rate
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Serves 4 people (3 pieces each)
- 2 red peppers, roasted, skinned and chopped
- 2 medium beetroots, cooked, peeled and diced
- 100 grams goat cheese, cut or crumbled into small pieces
- 4 tbsp basil pesto
- 12 basil leaves
- 12 Parmesan, shaves
- 1 baguette or Italian loaf, sliced into twelve 1-inch-thick slices
- extremly good olive oil
- 1 large garlic clove, skinned and cut in half
- sea salt
Step 1: Roast the Red Peppers
- Preheat your oven to 250 degrees. Placing your red peppers in an oven proof dish drizzle over a little olive oil and rub in some sea salt. Roast for 30 to 40 minutes till softened. A gorgeous smell will fill the room.
- Remove from the oven, put the peppers into a dish and cover with cling film. Leave till cool enough to handle. Peel and chop the peppers ready for your bruschetta.
- You can do all this earlier in the day or even the day before and store the peppers in a container in the fridge. I use a lot of roasted peppers so I always have some in the fridge. I know some people will shame me for using an ingredient from the fridge on a bruschetta but I just top the bruschetta and warm a little under the grill and they always taste great so shame away.
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Step 2: Cook the Beetroots
- While your peppers are roasting, bring a pot of water to the boil lower in the beetroots and simmer for 30 to 40 minutes.
- Once cooked, drain and steam. Leave till cool enough to handle. Peel off the skin (it will come away easily enough using a knife to peel and a fork to steady the beetroot) and dice into even sized little chunks ready to top your bruschetta.
- Again, you can do this earlier in the day or the day before. Cooked beetroot (unpeeled) will last for days in a container stored in the fridge. Oh, the shame! What can I say, I love good food and improvising.
Step 3: Assemble the Bruschetta
- Turn your grill on and place your bread slices onto a baking sheet.
- Drizzle over some olive oil and toast until golden on one side. Turn the slices over, adding a little extra olive oil. Once again toast until golden.
- Rub the cut garlic into the bread liberally on both sides.
- Sprinkle with a little sea salt. Top with the roasted red pepper.
- Add the goat cheese and the beetroot and warm a little under the grill. I like to do this as it softens the cheese a little and warms the other ingredients that I may shamefully have taken from the fridge. Keep watch; don't get distracted.
- Top with the pesto and a basil leaf. If the leaves are big, you can slice the leaf and sprinkle over.
- Using a vegetable scraper, shave the Parmesan into reasonably thick shaves and top your bread slices.
- Drizzle over a little olive oil and serve. If you are serving as a starter, why not be a bit fancy and garnish your plates with a few dots of pesto, balsamic glaze and a basil leaf.
I Use Homemade Pesto in This Recipe: Check out the Link for My Recipe
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© 2018 Gabriel Wilson