Brunch plates with crispy toasted bread slices generously layered with an almost fluorescent purple-red beetroot spread, topped with melting white burrata cheese, adorned with a gorgeous sprinkle of green pistachios and fresh herbs. A dash of lemon-herb vinaigrette adds a glossy sheen to the composition, making the entire dish pop with color and textures.

Roasted Beet and Burrata Bruschetta with Lemon-Herb Vinaigrette

Name: Roasted Beet and Burrata Bruschetta with Lemon-Herb Vinaigrette
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium-sized beets trimmed and scrubbed; 1 cup burrata cheese; 4 slices thick rustic bread; 1/2 cup shelled pistachios roughly chopped; 1 bunch fresh herbs roughly chopped (preferably a mix of parsley and basil); 1 lemon zest and juice; 1 garlic clove finely minced; 1/4 cup extra virgin olive oil; to taste Salt and freshly ground black pepper

A vibrant, earthy, and creamy Italian brunch dish.

Category Brunch

Prep 30 minutes

Cook 70 minutes

Style Italian

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · December 16, 2023

A little about this dish

This vibrant and delightful brunch dish combines the earthiness of roasted beyond the seasonal Red Beets with the creaminess of burrata cheese, flavored with a hint of fresh herbs and lemon vinaigrette. Enhanced with the crunchiness of the pistachio, this Beet and Burrata Bruschetta is a modern twist to the classic Italian antipasto, showcasing the versatility and richness of Italian cuisine in a non-traditional, intriguing way.

Ingredients (for 4)

Medium-sized beets — 4 — trimmed and scrubbed
Burrata cheese — 1 cup
Thick rustic bread — 4 slices
Shelled pistachios — 1/2 cup — roughly chopped
Fresh herbs — 1 bunch — roughly chopped (preferably a mix of parsley and basil)
Lemon — 1 — zest and juice
Garlic clove — 1 — finely minced
Extra virgin olive oil — 1/4 cup
Salt and freshly ground black pepper — to taste

Preparation

Step 1 — 👩‍🍳🔥🔴

Preheat the oven to 400°F. Wrap each beet in foil and place on a baking sheet. Roast them in the oven until tender and easily pierced with a fork, about 60-70 minutes. Let them cool after unwrapping.
Step 2 — 🥖🧄🔥

Rub one side of each bread slice with garlic and brush with some olive oil. Toast the bread in the oven until golden and crispy.
Step 3 — 🔪🔴🧂

After the cooked and cooled beets, chop them finely and season with salt.
Step 4 — 🌿🍋💧

Combine the chopped herbs, lemon zest, lemon juice, remaining olive oil, salt, and pepper in a bowl. This is your vinaigrette.
Step 5 — 🍞🧀💦

Spread a generous layer of beet over each bread slice, layer a chunk of burrata on top. Drizzle the lemon-herb vinaigrette over them and finish with a sprinkle of chopped pistachios.

A final fox tip

This dish is not only flavor-packed but highly adaptable. You can easily replace burrata with fresh ricotta or goat's cheese if you prefer. It also pairs beautifully with a light, crisp white wine. If you're planning a special holiday brunch or looking for a new weekend favorite, try this unexpected Italian-inspired delicacy!