Goat’s Cheese and Beetroot Bruschetta

Name: Goat’s Cheese and Beetroot Bruschetta
Cuisine: United Kingdom
Ingredients: 6–8 basil leaves, chopped; 2 tbsp balsamic glaze; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 fist-sized beetroot (red or golden, or a mix); 4 garlic cloves, minced; 4 tbsp olive oil; 2 tbsp balsamic vinegar; 1 baguette, cut into 1cm thick slices; 150 g soft goat’s cheese; 2 tbsp yoghurt or crème fraîche; 2 tbsp yoghurt or crème fraîche

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is a recipe from our old head chef, Chris, and it’s simple and delicious. The perfect little bite to go with a glass of wine.

Ingredients

3 fist-sized beetroot (red or golden, or a mix)
4 garlic cloves, minced
4 tbsp olive oil

United Kingdom
Scottish
Starter
Vegetarian
Scotland

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Peel the beetroot, then cut into 1cm dice. Toss with the minced garlic, 2 tablespoons of olive oil, balsamic vinegar, ½ teaspoon of salt and some freshly ground black pepper.
Spread the beetroot