Bruschette with beet and tomato

Name: bruschette with beet and tomato
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 French baguette; 6 el olive oil; Scale cooked red beets (a 500 g), peeled; 1 el balsamic vinegar bottle of 250 ml; tray chives (a 20 g), finely chopped; 1 Scale vine tomatoes in four; 1 clove garlic finely chopped; 25 g Pecorino Romano (cheese) planed; 1 tray basil (15 g), only the leaves

A tasty recipe. The snack contains the following ingredients: French baguette, olive oil, cooked beetroot ((a 500 g), peeled), balsamic vinegar (bottle 250 ml), chives ((a 20 g), finely chopped), vine tomatoes (in four), garlic (chopped), Pecorino Romano (cheese) (shaved), basil ((15 g) and only the leaves).

Ingredients

Directions

Preheat the oven to 200 ° C. Cut the baguette into slanted slices of 1 cm. Place on a baking sheet, drizzle with 3 tbsp oil and bake in the oven for about 10 minutes.
Cut the beetroot into cubes of 1/2 cm (brunoise). Mix with 1 tbsp oil, the vinegar, cumin and chives.
Remove the seed lists from the tomato. Cut the flesh into cubes. Mix with the rest of the oil, garlic and pepper and salt to taste.
Cover half of the bruschette with the beet and cheese. Sprinkle the rest with the tomato. Tear the basil into pieces and sprinkle over the tomato.