How To Make Tomato And Roasted Beetroot Bruschettas


* 4 slices of brown bread
* 60 ml olive oil
* 1 clove of garlic , chopped
* 1 Tbsp rosemary, chopped
* for the tomato bruschetta:
* 2 tomatoes, deseeded and diced
* 1 ½ Tbsp black olives, pitted and chopped
* 1 clove of garlic, chopped
* 2 Tbsp fresh basil, chopped
* 4 Tbsp olive oil
* 20 g parmesan cheese, shaved
* salt and pepper
* for the beetroot bruschetta:
* 2 cooked beetroots, diced
* 1 Tbsp balsamic vinegar
* 3 Tbsp olive oil
* 1 Tbsp fresh parsley, chopped
* 50 g goat's cheese, diced
* salt and pepper
* 2 spoons
* 1 brush
* tongs
* 1 tray
* 1 barbecue, charcoal or gas
* 1 bottle of water, for dousing flames


Step 1:

Prepare the barbecue

If you have a charcoal barbecue, light it 30-45 minutes before cooking. It's ready when they are no more flames and the charcoal has turned white. If you are using a gas barbecue, light it, set it to the highest temperature and leave for 15-20 minutes.

Step 2:

Make the tomato topping

To the tomatoes, add the olives, garlic, basil, and olive oil, season with salt and pepper and mix together well.

Step 3:

Make the beetroot topping

To the beetroot, add the vinegar, olive oil, parsley, season with salt and pepper and mix well.

Step 4:

Season the bread

Into the olive oil, add the garlic, rosemary, season with salt and pepper and mix. Brush both sides of each slice of bread with the oil mixture.

Step 5:

Toast the bread

Place the bread on the barbecue. Cook for one to two minutes or until it browns. Turn the bread over, cook for another one to two minutes and remove for the barbecue.

Step 6:

Finish the bruschettas

Top a slice of toast with the tomato mixture and sprinkle on some parmesan shavings. Top another slice of toast with the beetroot topping and sprinkle over some of the goat's cheese. Serve while still warm. These are a tasty starter for any barbecue.