Beetroot and Goat's Cheese Bruschetta

Beetroot and Goat's Cheese Bruschetta

YUM YUM YUM!

I am not sure it is because the bread for the bruschetta is freshly baked homemade bread or because it is a pear cider bread, these beetroot with goat's cheese Bruschetta are really delicious, and colourful! The bread is really crunchy and so as the toppings. I will have this as starter at my (future!) restaurant.

Ingredients (for the topping) : make 2 bruschetta

1. 2-3 Generous tbsp diced beetroot
   
2. 2 Tbsp diced celery
3. Half of a tomato (roughly chopped)
4. 1 clove of garlic (finely chopped)
5. 1 tsp Wholegrain mustard
6. Goat's cheese (to taste)
7. Sprinkle of dried mixed herbs
8. Salt and pepper (to taste)
   
9. Olive oil 

Mix all ingredients together (except goat's cheese) in a small bowl. Set aside.

Bake the thickly sliced bread in the oven (around 180"C) until the outer layer is lightly crispen. Remove the bread from the oven and brush some olive oil to the slices. Top it with the vegetable mix and drop some goat's cheese on top of the vegetable. Sprinkle some dried herbs over and return to the oven to melt the cheese. (rou 5mins). 

Just before serving, sprinkle some olive oil over the bruschetta and served warm. YUM YUM YUM!