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Beetroot Bruschetta
- RECIPE MAKES: 4 servings
- PREP TIME: 10 minutes
- COOK TIME: 5 minutes
Method
Step 1
Into a small bowl add the beetroot, red onion, balsamic vinegar and caster sugar, mix to combine, set aside.
Step 2
Mix the cream cheese with the chives in a small bowl and season.
Step 3
Place the sliced Mevalia Ciabattine onto a baking tray, drizzle with olive oil on both sides. Toast both sides under the grill until golden.
Step 4
Remove from the oven and top with a layer of cream cheese, make a little well with a teaspoon and fill with the beetroot mixture.
Step 5
To finish, garnish with the finely sliced basil.
Ingredients
- 100 g cooked beetroot, finely diced
- ¼red onion, finely diced
- 2 tsp balsamic vinegar
- sprinkle of caster sugar
- 100 g Free From cream cheese
- 1 tbsp chopped fresh chives
- 2 Mevalia Ciabattine cut into 4 lengthways
- 4 basil leaves finely sliced
