A toasted baguette is topped with goat cheese, balsamic roasted beets, fresh basil & balsamic reduction in this vegetarian Beet Bruschetta recipe that’s perfect for Spring!
Easter is just a couple of weeks away and as I thought about new recipes for the holiday, all I kept thinking about was making a spring version of my very popular Butternut Squash Bruschetta Recipe!
That bruschetta appetizer is a HUGE HIT around the fall holidays, so I knew I had to make a spring version for Easer.
I decided to roast up beets instead of butternut squash, and toss in fresh basil instead of sage. Instead of ricotta, I used goat cheese (because I love the way it pairs with beets!) but I kept the most important piece of the bruschetta in tact, the almighty balsamic reduction drizzle at the end that adds a touch of sweetness and a beautiful final presentation!