There’s anything really satisfying about an open-confronted sandwich. Although basic in concept, the open up sandwich design is well known in myriad cultures.

For instance, it’s recognized as bruschetta in Italy, tartine in France, or smorrebrod in Scandinavia, and the preparations assortment from very simple and small (these kinds of as a smear of garlic and tomato) to significant and filling. They can be visually rustic, extravagant and fussy, and gravity-defyingly inventive.

By removing the prime piece of bread from the equation, the sandwich filling results in being the topping, which is a charming reflection of the sum of its parts and a visual tease, beckoning a chunk. The base piece of bread serves as a plate, to which a smear of butter, excess fat, cheese or pate is included to seal the bread and provide as a (tasty) barrier, blocking moisture from the toppings from building it soggy.

Though this is the two useful and utilitarian, the variety of bread can be as unique as the toppings, ranging from day-aged bread that gets a revitalizing toast on the grill, to dense and crusty nation-model bread, to thin slices of malty ryebread.

I advise employing a country-fashion bread such as a rustic sourdough for this sandwich. A creamy contemporary goat cheese gives the smear.

Roasted little one beets crown the cheese and are dabbed with a vivid backyard garden pesto. This is not your regular cheesy basil pesto, but instead a blend of backyard-fresh new herbs pureed with olive oil and lemon.

I inspire mixing up the herbs to your style, while earning guaranteed to contain a generous sum of parsley and mint to the mix, which nicely enhance the beets.

Beet and Goat Cheese Bruschetta

Produce: Would make 6 big or 12 tiny bruschetta


  • 3 cups packed blended backyard herbs, such as Italian parsley, mint, cilantro, chives, chervil, tarragon
  • 3 tablespoons pine nuts
  • 1 garlic clove, chopped
  • 1 tablespoon contemporary lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/3 cup more-virgin olive oil, in addition a lot more as needed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly floor black pepper
  • 6 slices country-style bread, about 1/2-inch thick
  • Additional-virgin olive oil
  • 8 ounces contemporary goat cheese
  • 6 to 8 roasted and peeled child beets, cut into 4 to 6 wedges
  • Sea salt and freshly floor black pepper
  • Finely grated lemon zest
  • Fresh herb sprigs and flowers for garnish


1. Make the pesto: Area the herbs, pine nuts, garlic, lemon juice and zest in the bowl of a meals processor. Process right until finely chopped. With the motor operating, add the oil in a continual stream to blend. If far too thick, insert added oil, 1 tablespoon at a time, to your ideal consistency. The combination must be a little bit loose for dabbing, but not way too runny. Include the salt and pepper and taste for seasoning.

2. Heat the oven broiler or a grill. Flippantly brush the bread slices with oil. Broil or grill right up until toasted golden on equally sides but still tender in the heart. Take out and great the bread 5 minutes.

3. Smear the cheese on the bread. Drizzle a minimal pesto in excess of the cheese and top rated with the beets. Flippantly dab the beets with much more pesto if preferred. Year every bruschetta with a pinch of salt and a grind of pepper. Garnish with lemon zest, herb sprigs and bouquets. Serve full or minimize in 50 % for scaled-down bites.

Lynda Balslev is an award-profitable food stuff and wine writer, cookbook author and recipe developer. She also authors the weblog TasteFood, a compilation of additional than 600 primary recipes, pictures and tales.