Roasted beetroot, leek and goat's cheese bruschetta

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How to make Roasted beetroot, leek and goat's cheese bruschetta

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:55
  • Total Time : 1:10

Ingredients

  • 2 large beetroot, trimmed, washed
  • 25g butter
  • 1 leek, trimmed, halved, sliced
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon honey
  • 8 slices sourdough bread
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, halved
  • 320g jar marinated goat’s cheese in oil, drained
  • 1/3 cup walnuts, toasted, roughly chopped

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Wrap each beetroot tightly in foil. Place on a small baking tray. Roast for 35 to 40 minutes or until tender. Set aside for 10 minutes or until cool enough to handle.
  • Step 3 Meanwhile, melt butter in a frying pan over medium heat. Cook leek, stirring, for 8 to 10 minutes or until softened. Add thyme. Season well with salt and pepper. Cook for 1 minute or until fragrant. Remove from heat.
  • Step 4 Wearing disposable gloves, peel beetroot. Cut into 1.5cm cubes. Transfer to a bowl. Add honey. Season with salt and pepper. Toss to combine.
  • Step 5 Heat a chargrill pan over high heat. Brush both sides of bread slices with oil. Cook for 1 to 2 minutes each side or until golden and charred. Rub cut side of garlic over toast.
  • Step 6 Combine goat’s cheese and 1/2 the walnuts in a bowl. Season with salt and pepper. Spoon onto toast. Top with leek mixture and beetroot. Sprinkle with remaining walnuts. Serve.

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