Roasted-Beet-Bruschetta

Lulu’s ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS

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Photo Credit: Reed Davis

 

Makes about 48 pieces

Beet Bruschetta:

6 small- to medium-size beets

Heat oven to 450°. Wrap each beet separately in foil, and roast in oven until easily pierced with fork, about 50 minutes. Remove from oven and cool. Peel and chop beets into small dice.

Caramelized Walnuts:

1 cup walnut halves

¼ cup sugar

1 tablespoon salt

4 teaspoons extra-virgin olive oil

pinch of cayenne pepper

In skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4 to 5 minutes. Remove from heat. Transfer walnuts to nonstick surface to cool. Once cool, roughly chop walnuts and set aside.

To Serve:

5-6 whole endives

½ lemon

8 ounces Cashel Blue cheese, at room temperature, mashed

chives, finely chopped

Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon small amount of cheese onto cut end of each endive leaf. Top cheese with small portion of beets. Garnish with walnuts and chives and serve immediately.

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LuluLulu’s ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS

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