Bruschetta With Roasted Beet And Parmigiano Topping

Recipe Ingredients

1 lb	454g / 16oz	Beets
1 tablespoon	15ml	Balsamic vinegar
3 tablespoons	45ml	Extra-virgin olive oil
1 teaspoon	5ml	Caraway seeds
1 teaspoon	5ml	Chopped fresh chives
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
8		Italian peasant bread, 3/4" thick
1/4 lb	113g / 4oz	Parmigiano-Reggiano

Recipe Instructions

Preheat the oven to 400 degrees.

Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely.

Preheat the grill or broiler.

In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper.

Grill or toast the bread until crispy and golden brown. Top each slice with some of the beet mixture, then grate some cheese over each piece. Serve immediately.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F29) - from the TV FOOD NETWORK

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