Beet Bruschetta with Goat Cheese and Basil

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 medium sized beets ( tennis ball sized) halved

1 baguette, sliced at a diagonal into ½ inch thick slices

Olive oil for brushing bruschetta

1 ½ Tablespoon olive oil

1 Tablespoon balsamic

10 basil leaves - cut into ribbons

⅛ C finely diced red onion or shallot

4 oz goat cheese

4 oz cream cheese

¼ teaspoon salt

¼ teaspoon cracked pepper

½ teaspoon sugar

Directions at feastingathome.com

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