Name: Beetroot and feta bruschetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 beetroot, peeled, cut into 1cm pieces; 1/4 cup vegetable or olive oil; 30 breadstick (baguette), ends trimmed; 1 clove garlic, crushed; 150 gram feta, crumbled; 2 tablespoon slivered almonds, toasted; basil sprigs, to serve; 2 tablespoon balsamic vinegar

Beetroot and feta bruschetta

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 beetroot, peeled, cut into 1cm pieces

1/4 cup vegetable or olive oil

30 breadstick (baguette), ends trimmed

1 clove garlic, crushed

150 gram feta, crumbled

2 tablespoon slivered almonds, toasted

basil sprigs, to serve

2 tablespoon balsamic vinegar

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper; arrange beetroot on tray and drizzle with 1 tablespoon of the oil. Bake for 15 minutes or until tender and slightly caramelised.

2.Preheat a chargrill or barbecue to moderately high. Cut bread diagonally into 8 equal slices. In a bowl, whisk together remaining oil and garlic; brush over bread. Char-grill for 30 seconds each side or until browned.

3.Top bread with beetroot, feta, almonds and basil. Serve drizzled with vinegar and cracked black pepper.

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Ingredients

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