Saturday, June 25, 2011

Tina's Orbe'Mint Bruschetta

Tina's Orbe'Mint Bruschetta
Photo courtesy of Tina

Here's an unusual but simple and delicious appetizer with a funny name :-)! When you see the ingredients, it becomes clear that the name "Orbe'Mint" stands for Orange, Beet, and Mint. Tina had this memorable morsel at a restaurant; she liked it so much that she recreated it for us. According to Tina, "this bruschetta is delightfully colored and has an unexpected mix of ingredients flavored with mint and garlic. It is sure to work up your appetite".

I roasted two fresh beets until tender when pierced with a fork, to use in the bruschetta. Steamed beets may be used as well. I also used goat cheese instead of the ricotta. Yummy!

5-7 Servings


1 can beets
2 Oranges
1 clove Garlic (or use 1-2 tsp Garlic Pesto)
Salt to taste
3 Tbsp Soft Cheese
1/2 loaf Soft Italian or French bread, sliced
1/4 tsp Black Pepper
10-15 Fresh Mint Leaves


Slice the beets into 1/2" thick pieces.

Peel the oranges and separate into segments. Remove any membranes and seeds; slice each segment into half lengthwise.

If using fresh garlic, mash it with a pinch of salt (or to taste) and mix well with the cheese.

Spread the cheese on the bread slices and top with a slice of beet and orange.

Broil for about 3-5 minutes.

Sprinkle with the black pepper, top with mint leaves and serve. Enjoy!!

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