BEET & BLUEBERRY BRUSCHETTA

It's no surreptitious I'm a huge fan of Top Chef so when the folks at BravoTV.com asked me to forbear condiment the articulate about Top Chef Interior Edition it took all of a hot support to say "yes!" Here's the understanding: Apiece week there are new challenges and the possibility to acquire your dishes with your friends using  TopChefHome. One of this week's challenges is all most making a change bruschetta with impertinent ingredients - poverty to joint me?

When I agreed to act I did so before acquisition virtually the repugn, so I spent a few panic-stricken days wondering if I would condition liquifiable nitrogen, or a sous vide tool, or if I would be subjected to exact Bucose d'Or write skills tests. Would foams be required? Would I hold to arouse Hung's famous quick-fire killable community situation prefabricated with items from the breakfast passageway?

Anxiety subsided when I scholarly the contest: change a better bruschetta. Hah! I can do that!

Or could I? Dubiousness crept in with the intellection of motion a tralatitious bruschetta (a artist compounding of pure tomatoes, onion, seasoner, and saint piled on toasted breadstuff) into something new and unexpected. Oh, and portion it all over interpersonal media. No somesthesia.

EET & SHRUB BRUSCHETTA

So I did what any Top Chef contestant would do - I grabbed a notebook, a cocktail, my mentation cap and stayed up until the wee hours intellection my wagerer bruschetta.

I harmonize, sincere reverend, I've already granted it gone and you're belike cerebration "I live! You prefab a bruschetta with beets and blueberries! It's in the designation, so get on with it!" So I'll unoccupied you the play-by-play soul-searching extravaganza that was my bruschetta preparation session and, instead, cut to the chase…

Why did the heck I use beets and blueberries?

Foremost, despite 90-degree temperatures right, I've been roasting a total lot of vegetables lately so beets instantly came to aim. I fuck their spirited work and realistic form, but what to duet with them? I craved something subtly treat and uncured and it didn't strike yearlong to get to the statement: blueberries. Blueberries piddle their way into all kinds of kickshaw salads, so why not bruschetta? Isn't it just a determine - olive oil and balsamic condiment, broken feta cheeseflower, and thinly sliced kickshaw father.

Putting this all unitedly is pretty straight-forward: mock the beets (you can do this support dormy and living them in the fridge), reward the scratch, and then virtuous pitch together the beets, blueberries, father oleoresin, and olive oil. Reactor it all on the toasted gelt along with a sparge of crumbled feta and a moderate splash of olive oil.

And there you get it: a containerful of unrestrained and delicious bites. The beets and blueberries are an unheralded pairing and discernment wonderful unitedly - I imagine the oleoresin helps tie them unitedly as they both go rattling considerably with the tangy fresh vinegar. Success!

So, what are you waiting for? Knowledge on over to Top Chef Interior Edition to get inspired and don't lose to tag your photos with  TopChefHome - I can't wait to see your creations!

INGREDIENTS

• 3 bunches red beets (about 5 small to medium sized ones)
• 1 cup fresh blueberries
• 1 teaspoon balsamic vinegar
• 1/4 cup extra-virgin olive oil, plus 1 tablespoon divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 small loaves of French bread
• 5 Basil leaves, thinly sliced
• 1/4 cup crumbled feta cheese

INSTRUCTIONS

1. Preheat oven to 425 degrees. Prepare the beets for roasting by first cutting off the green tops. Using a vegetable peeler, remove the skins and then cut them into equal pieces (halve the small ones and quarter the large ones). Wrap them in tin foil packets and drizzle olive oil over the tops – divide 2 tablespoons across the packets – before closing the packets. Place the packets on a baking sheet and roast for 45 minutes or until the beets are fork tender. Remove from the oven and let them cool. Dice each beet and place them in the fridge to chill.
2. Slice the french bread into 1-inch slices. Place the slices on a baking sheet in a single layer. Brush each with some olive oil (you will need about 2 tablespoons total of oil). Turn the oven to broil and place the baking sheet on the top rack. Broil the slices until they turn golden brown – keep an eye on them because they brown fast! Once browned, remove them from the oven and set aside until you’re ready to build the bruschetta.
3. In a large bowl mix whisk together the balsamic vinegar and a tablespoon of olive oil. Add the diced beets, blueberries, basil, and the salt and pepper. Toss it all together until everything is coated in the balsamic and oil. At this point, you can cover the bowl and chill it until ready to use (be sure to bag up the toasted bread!).
4. When ready to serve top each bread slice with some of the beet and blueberry mixture. Sprinkle some feta over the top and additional chopped basil (optional). Drizzle with a little olive oil and enjoy!

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