Monday, August 6, 2007

Recipe of the Week- Beet Bruschetta

Each week I will feature a new recipe that's tasty and seasonal. They will come from Websites, cooking shows, magazines and from you! So send me one that you think deserves the title.

It's time to unveil our first ever recipe of the week (drum roll please)...

Beet Bruschetta with Goat Cheese and Pistachio Nuts!

I am really proud of this recipe because I made it up myself after a trip to the farmer's market with Lydia in Napa several weeks ago. This is a really colorful hors dourve that impresses guests and is very flavorful and textural. It doesn't require a lot of ingredients but the prep work between the nuts and the beets can be a drag. I would suggest purchasing nuts that already have the shell removed to cut prep time. They are more expensive but worth it.

1 French baguette
1 bunch of golden and red beets
10oz of goat cheese
Handful of pistachio nuts
Olive Oil

Remove stems from beets and boil in water for 45 minutes to an hour depending on size and tenderness. Cut the baguette into small rounds. Brush each with olive oil. Cut fresh garlic clove and rub on each round. Drain beets once they are done and set aside. Heat oven and toast rounds. Slip off the skins of beets under running water (beets dye skin so don't freak. Soap and water usually does the trick.) Slice beets and then cut into a fine dice. Make sure to keep the red and yellow beets in their own batches so they don't bleed. Remove toasted rounds from oven and spread goat cheese on top of each. Mix beets and add to top of rounds and drizzle with olive oil. Take handful of nuts and put in zip lock bag. Put another bag around the first one. Pound it with a hammer/meat tenderizer/baking pin. Add nuts on top of beets and ta-da!

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