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Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios
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Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios

A wonderful Bruschetta with bold beautiful colors over a creamy layer of lemony feta cheese. Topped with pistachios and herbs. The ultimate 3 bite appetizer!
Course: Appetizer, First Course & Sides, Snack
Cuisine: American, Italian
Keyword: Roased Beet Bruschetta, Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios, Summer Best Beet Bruschetta, Whipped Lemon Feta
Servings: 8
Author: Karen Sheer a zest for life

Ingredients

Whipped Lemon Feta:

  • 2 1/2 ounces feta cheese (just shy of 1/2 cup) room temp.
  • 5 teaspoons Greek Yogurt (can use room temp. cream cheese)
  • 1/4 teaspoon lemon rind chopped
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder

Bread:

  • 8 1/2 inch slices ciabatta baguette* or your favorite baguette
  • 2 teaspoons extra virgin olive oil
  • 1 medium garlic clove peeled, cut in half

Toppings:

  • 8 tablespoons roasted beets I use golden and red ruby
  • 1 tablespoon shelled pistachios chopped
  • 1 tablespoon fresh herbs your choice: oregano, dill, parsley, chives or basil

Instructions

Whipped Lemon Feta:

  • Place room temperature feta with yogurt, lemon rind, lemon juice and garlic powder in a small 3 1/2 cup food processor. Process for one minute, scrape down sides with a rubber spatula. Do this 4 times until very smooth and creamy.

Bread:

  • Preheat oven to 400 degrees. Cut baguette into 1/2 inch thickness - can cut slightly on an angle. Brush with the EVOO. Place on. baking tray and cook until crisp, about 5 - minutes (but not hard.) Immediately rub cut garlic on bread (oiled side.) This is optional, but I love.

Toppings and Finishing:

  • Add 1 tablespoon of the Whipped Lemon Feta on each baguette.
    Cut beets into 1/3 inch cubes - add a portion on top of each bruschetta. Brush with some EVOO id desired. Sprinkle with a little sea salt, top with the chopped pistachios.
    Add herbs for garnish... and flavor. Use small leaves or buds, or can slice thinly. Enjoy!

Notes

*Slices ciabatta baguette - I like using a 3" diameter bread, can use the bread of your liking.
Recipe can be made ahead and assembled right before your gathering.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 55kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.3mg