Bruschetta makes the best party appetizer–easy and quick. This Mint Mango Beet Bruschetta with honey balsamic glaze would definitely impress your guests. The flavor combination is so good.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
This post is sponsored by Love Beets. As always, all opinions are my own. Thank you so much for supporting the brands I trust and having the pleasure of working with. It helps make Fit Mitten Kitchen possible!
I’m sure some of my family members will think I am a tad crazy for this combination… but I promise it is delicious.
The first time I had beet bruschetta was a couple of summers ago at a restaurant we stopped at, on our way home from the Delaware beaches. I had never thought to put beets on a bruschetta before and I remember being impressed and inspired by this creation. I don’t recall the name of the restaurant but thank you for inspiring me, whoever you were.
Mint Mango Beet Bruschetta, with honey balsamic glaze
what you need
- Italian bread loaf
- pre-cooked beets from Love Beets
- diced mango
- mint
- mascarpone (can sub with dairy-free or leave out)
- honey
- balsamic
Using Love Beets makes the bruschetta process 10x faster, compared to roasting your own beets.
Quick & Easy Appetizer!
- toast up your bread slices–I used my toaster oven broiler, but you can also grill or fry bread in butter
- whip up the mascarpone (or cream cheese/dairy-free alternative)
- toss together the diced mango and beets
Then it’s just about layering on those ingredients and drizzling with the honey balsamic glaze before serving. Easy and impressive!
I may or may not have eaten this for lunch. I could actually go for this on a normal sized piece of toast and enjoy with breakfast. So many flavors and so good. The mascarpone makes it quite irresistible…. but alternatively you could go for goat cheese, cream cheese, brie, or even a dairy-free alternative like Kite Hill.
The beet bruschetta is really the star of the show here…
Mint Mango Beet Bruschetta with Honey Balsamic Glaze
Ingredients
- 1 package pre-cooked Love Beets, diced
- 1 large mango, diced
- About 8-10 mint leaves, chopped
- 1/2 tsp ground ginger, optional but I like the extra zing
- 1 large loaf Italian bread
- 1 8 oz tub mascarpone, can sub dairy-free cheese or leave out
- 3 TBS raw honey
- 2 TBS balsamic vinegar
Instructions
- Place diced beets and mango in medium bowl. Toss in mint leaves and 1/2 tsp ground ginger.
- Slice italian loaf in about 1″ thick slices (make smaller depending on how many servings you need). Spread thin layer of butter on each piece of bread, then place on baking sheet. Using broiler, broil bread at 400F (or low function) for 2-3 minutes, until lightly golden. Every oven is different, be sure to watch closely. You can also fry pieces in pan on top of stove.
- Start by spread about ½ TBS of mascarpone cheese on each piece of toast, then layer on mint mango beet bruschetta topping.
- Lastly drizzle on honey balsamic mixture. Serve immediately and enjoy!
Nutrition Information
Like this recipe? Pin it for later
Let’s Chat
So how do you feel about beets? They seem to be one of those foods people either love or hate 🙂 But honestly this beet bruschetta is SO good. I hope you give it a try.
Leave a Reply