LUNCH
Beet & Orange Bruschetta
Serves 8-10           Difficulty Easy
With colour, earthy sweetness and nutrition, our Beet & Orange Bruschetta is perfect for entertaining!
Ingredients
1Â Bakers Delight Sourdough Baguette, sliced thinly and toasted
4 medium-sized beetroots, peeled and diced
2 tbsp olive oil
1 head of fennel, thinly sliced
2-3 medium oranges, peeled segments only
500g goat cheese (plain)
2 cups rocket honey, for drizzling
Method
STEP 1
Preheat oven to 220 degrees. Line a baking sheet with aluminium foil
STEP 2
In a mixing bowl, toss the diced beetroot with 1 tbsp olive oil. Spread beets in a layer on the baking sheet. Roast in the oven for 25-30 minutes, until tender. Remove and set aside
STEP 3
Lower oven heat to 180°C. Then spread out bread slices in a single layer on a baking sheet, and bake for 10-15 minutes or until toasted. Remove and let cool
STEP 4
Shave the fennel thinly
STEP 5
Remove the orange segments, peel the outer shell off the flesh, and chop roughly into cubes
STEP 6
Assemble the bread slices by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with rocket, diced roasted beets, a few orange segments and top with a few shaves of fennel. Drizzle with honey and serve
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