Roasted Beetroot Pancetta Bruschetta

This Roasted Beetroot Pancetta Bruschetta is a fantastic combination of sweet and salty notes. Aromatic balsamic vinegar and pungent blue cheese are nice touches too.

Roasted Beetroot Pancetta Bruschetta

Hello, my friends! It’s only Tuesday, but I am posting the second recipe this week (Have you checked this Apple Prosciutto Brie Crostini?) Are you ready for another kind of bruschetta which are perfect for the autumn and winter time? You asked for it! Please enjoy the Roasted Beetroot Pancetta Bruschetta. I think the roasted beets tossed with balsamic and pancetta and finished with pungent blue cheese (Alternatively, feta) on toasted bread work perfectly here. It is also very easy to make of course if you have the beetroots already roasted.

However, its exceptional taste is not the only one reason I rushed posting this recipe. Of course, I was thinking about you, my friends. I told myself: “Ben, wouldn’t be it great when your friends see the bruschetta and feel jealous of me having had this deliciousness?” You know me – I am a highly considerate guy.

If seriously, there’s a simple explanation. As I explained in my previous post, I have already prepared for you 8 new recipes, and I am not going to stop (yet). When I have a bunch of recipes waiting for their time, I often start dividing them. Just “nice” (“lovely”, “okay”, “regular”, “nothing special”, etc) and “awesome” (“fantastic”, “fabulous”, “you have never seen anything like that before!”).

Have you ever had this situation? If yes, are you that kind of person who cannot wait to publish the most favorite ideas first? Are you perhaps the person who is not affected by emotions, and simply posts the oldest recipes first (No messing with the schedule)? I prefer to process less favorite recipes first. That’s why sometimes I post 3 recipes week. On the other hand, I often give more attention to another kind of recipes. Occasionally you can see only one post during a week. Well, now you know one big secret :)

This might sound silly as a food blogger, I should be proud of my work, and I should treat all my creations equally. It works for me and this blog, though. Well, I hope I am not the only one weirdo here when it comes to blogging.

And I certainly hope you’ll try this delicious Roasted Beetroot Pancetta Bruschetta too.

Cheers!

Roasted Beetroot Pancetta Bruschetta

Ingredients

  • 7-9 slices of baguette
  • 2 medium beetroots, roasted, peeled, and cubed
  • 1/3 cup cubed pancetta
  • 1 tsp. balsamic vinegar
  • fresh oregano
  • dried herbs, to taste
  • black pepper, to taste
  • 1/3 cup plain cream cheese (take with garlic and herbs for a more aromatic version)
  • 1/4 cup blue cheese (or feta), crumbled
  • 1 tbsp. sunflower seeds, toasted (pine nuts would work too)

Instructions

  1. Toast the bread on a dry skillet, from both sides, as desired. Off heat.
  2. Place the cubed beets and pancetta in a pan and cook over medium heat, 2-3 minutes.
  3. Add the balsamic, oregano, dried herbs, and pepper. Cook, tossing, for a couple of minutes longer. Off heat.
  4. Spread some cream cheese over the toasted baguette. Top with some beetroot mixture. Sprinkle with the sunflower seeds, blue cheese (feta), and more fresh oregano.
  5. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/roasted-beetroot-pancetta-bruschetta/

5 Thoughts on “Roasted Beetroot Pancetta Bruschetta

  1. Ben, your Beetroot Pancetta Bruschetta would fit right in here in Sweden. I can only thing of two other food groups that are more loved here, potatoes and Vodka. I really like the use of the cream cheese as a base and then blue cheese for flavor. Beets and blue cheese are made for each other.

  2. I’m totally the person who can’t wait to share a fabulous recipe! In fact, I have a cake coming soon that I moved up in my schedule because I just have to share it! I’m glad you shared this bruschetta now because beets are one of my fave veggies and I LOVE bruschetta. This one is a must-try!

  3. I usually stick to a schedule with my recipes/posts, but that doesn’t always mean that I post the older ones first. I agree that you have to find a system that works for you. Typically, I stick to posting whatever recipes happen to be “in-season” (i.e. apples and pumpkins in the Fall, Soups and Roasts in the Winter, etc.). I love this idea you have of Autumn bruschettas. I’m a huge fan of good bread, so we’re already off to a good start there. And then you have such creative toppings! Pancetta is always a fun option. I’m not a huge beet fan, but I’m trying to get more on board with ’em. Thanks for sharing this one!

  4. Oh I do love a good bruschetta. And those flavours of roasted beetroot and pancetta sound heavenly Ben. I’m afraid that I’m boring and stick to my blogging schedule when it comes to the posting of recipes Ben. Just one after another with no priority given to one that might be better than another. But I’m glad you shared this one with us first as bruschetta is one of Lynne and I’s favourite weekend lunches. So this might just be on the menu soon! Thank you.

  5. I definitely don’t share recipes according to the order they are made. I try to have some sort of reasoning, usually going with the season or current events type of thing (if applicable). I’m so glad you decided to share this bruschetta now because it’s one of my fave things to make (and eat). And it’s ALWAYS a good time for little bits and bites, if you ask me. A few of these and some vino and I’m calling that dinner ;)

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