Recipes

Roasted Beet and Brussel Sprout Bruschetta

Each year at Christmas Eve my family has a tapas or appetizer dinner. We usually have deviled eggs, taquitos, chips and dip, as well as some new recipes that we try out. Last weekend I went to Cooper’s Hawk, a winery and restaurant and tried out their amazing shaved brussel sprout and roasted beet bruschetta (pronounced bru╦łsketta). The flavors blended so well with a balsamic glaze and shaved parmesan cheese on top. I decided I had to try to make this for our Christmas Eve feast.

I used a fresh baguette from the local grocery store bakery as my bread. You want a wider bread in order to fit all of the ingredients on top. Mine was on the small side and it was a little messy so I would suggest going a bit larger. You want to slice this in 1/2 to 3/4 inch pieces.

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On top of the slices of bread I spread some ricotta cheese then some slivered almonds. Next came the brussel sprouts (thinly sliced) and beets. To top it all off a sprinkled some balsamic vinaigrette and a sliver of parmesan cheese.

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You can serve this appetizer before your holiday dinners, wine parties or just a casual dinner with friends. This is such a unique dish I don’t think anyone would come with the same appetizer as you and everyone will want to try these, they will go quickly!

Roasted Beet and Brussel Sprout Bruschetta

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Ingredients

  • 1 Baguette, cut into 1/2 to 3/4 inch slices
  • 1/2 cup ricotta cheese
  • 1/2 cup slivered almonds
  • 1 cup of roasted beets, cubed
  • 1 cup roasted brussel sprouts, sliced
  • 4 oz parmesan cheese, shaved
  • 1/2 cup balsamic vinaigrette

Instructions

  1. Spread ricotta on warmed baguette
  2. Top with slivered almonds, then beets and brussel sprouts
  3. Place shaved parmesan cheese on top of the beets and brussel sprouts
  4. Sprinkle balsamic vinagrette over top and serve!

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