Beet & Orange Bruschetta

  • Serves 8-10
  • Difficulty Easy

With colour, earthy sweetness and nutrition, our Beet & Orange Bruschetta is perfect for entertaining!



1 Bakers Delight Sourdough Baguette, sliced thinly and toasted
4 medium-sized beetroots, peeled and diced
2 tbsp olive oil
1 head of fennel, thinly sliced
2-3 medium oranges, peeled segments only
500g goat cheese (plain)
2 cups rocket honey, for drizzling


    1. Step 1

      Preheat oven to 220 degrees. Line a baking sheet with aluminium foil

    2. Step 2

      In a mixing bowl, toss the diced beetroot with 1 tbsp olive oil. Spread beets in a layer on the baking sheet. Roast in the oven for 25-30 minutes, until tender. Remove and set aside

    3. Step 3

      Lower oven heat to 180°C. Then spread out bread slices in a single layer on a baking sheet, and bake for 10-15 minutes or until toasted. Remove and let cool

    4. Step 4

      Shave the fennel thinly

    5. Step 5

      Remove the orange segments, peel the outer shell off the flesh, and chop roughly into cubes

    6. Step 6

      Assemble the bread slices by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with rocket, diced roasted beets, a few orange segments and top with a few shaves of fennel. Drizzle with honey and serve