Goats Cheese & Beetroot Bruschetta

This fresh and tasty bruschetta topping makes for a great summery starter or light lunch!

Makes 1 portion


  • 1 Juvela Gluten-Free Part Baked Roll
  • Olive oil, to drizzle
  • 1/4 red onion, finely chopped
  • 85 - 100g soft goat's cheese
  • 1-2 cooked beetroots, cut into chunks or sliced
  • A few sprigs of fresh thyme
  • Watercress or salad cress
  • Method

    1. Slice the roll in half, drizzle with olive oil and bake in a preheated oven for 10minutes until crisp and golden brown.
    2. Spread a thick layer of goat's cheese onto each; combine the beetroot, red onion and thyme; season with black pepper, and spoon over top of each half.
    3. Top with watercress leaves to serve.