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Beetroot Bruschetta
Ingredients for
4 servings
Preparation
- Into a small bowl add the beetroot, red onion, balsamic vinegar and caster sugar, mix to combine, set aside.
- Mix the cream cheese with the chives in a small bowl and season.
- Place the sliced Mevalia LP Ciabattine onto a baking tray, drizzle with olive oil on both sides. Toast both sides under the grill until golden.
- Remove from the oven and top with a layer of cream cheese, make a little well with a teaspoon and fill with the beetroot mixture.
- To finish, garnish with the finely sliced basil.