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Recipe by Elaine Luxton

Merlot Pickled Beet & Herb Goat Cheese Bruschetta

A combination of simple flavors come together deliciously with this Merlot Pickled Beet and Herb Goat Cheese Bruschetta. The herby cream base of goat cheese gives a little extra lusciousness to this earthy appetizer. A perfect bite to enjoy alone while reading a great book or for your next book club gathering.
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Ingredients Method

Ingredients
  

Herbed Goat Cheese
  • 1 8 oz log plain Goat Cheese
  • 2 tsp fresh Lemon zest *Reserve 1 tsp
  • 2 tsp finely minced fresh Thyme leaves
  • 1 tsp finely minced fresh Rosemary
  • 1 tsp finely minced fresh Sage leaves
  • ¼ tsp Sea Salt
Bruschetta
  • 1 Baguette diagonal cuts into 1/2 inch slices
  • 2 tbsp Olive Oil
  • 1 tbsp Garlic Olive Oil
  • Herbed Goat Cheese
  • Merlot Pickled Beets, drained and semi dry
  • 1 tsp * Reserved fresh Lemon Zest

Method
 

Herbed Goat Cheese
  1. In a small bowl combine first 6 ingredients, stirring well. Cover and refrigerate at least 2 hours to allow flavors to blend.
    Remove from refrigerate 20 minutes before you are ready to prepare the Bruschetta to allow cheese to come to room temperature making it easier to spread on bread slices.
Bruschetta
  1. Preheat the oven to 375 degrees F. or Prepare indoor grill skillet on medium high.
    Combine the olive oil and garlic olive oil.
    Arrange the bread slices on heavy baking sheet. Brush 3 tablespoons of combined olive oils on the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes or grill until for 3-5 minutes.
    Spread a little herbed goat cheese mixture on each bruschetta creating a “trough” ( to hold pickled beets in place) and top with a 2 heaping tablespoons Merlot Pickled Beets. Garnish with reserved fresh Lemon zest.