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Savory Herbed Ricotta and Beet Crostini

This vibrant appetizer features creamy herbed ricotta spread atop crunchy crostini, topped with sweet roasted beets. Perfect for entertaining, these colorful bites are both delicious and visually stunning!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 baguette French baguette sliced into 1/2 inch thick pieces
  • 2 tablespoons olive oil for brushing
For the Ricotta Spread
  • 1 cup ricotta cheese fresh, whole milk ricotta
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon lemon zest for brightness
  • 1 tablespoon honey for a touch of sweetness
  • to taste salt and pepper to season
For the Beets
  • 2 medium beets peeled and diced
  • 1 tablespoon olive oil for roasting
  • to taste salt and pepper to season

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast the beets in the preheated oven for 25-30 minutes, or until fork-tender, stirring halfway through.
Make the Ricotta Spread
  1. In a mixing bowl, combine the ricotta cheese, chopped basil, chopped chives, lemon zest, honey, salt, and pepper. Mix until smooth and well blended.
Prepare the Crostini
  1. While the beets roast, brush the sliced baguette pieces with olive oil on both sides.
  2. Place the slices on another baking sheet and toast in the oven for 10-12 minutes, or until golden brown and crispy, turning once.
Assemble the Crostini
  1. Once the crostini are toasted and the beets are tender, remove both from the oven.
  2. Spread a generous layer of the herbed ricotta on each crostini.
  3. Top each crostini with a few pieces of roasted beet.
  4. Optionally sprinkle with extra chopped herbs for garnish, and serve immediately.

Notes

For added flavor, consider drizzling balsamic reduction over the assembled crostini. You can also use goat cheese instead of ricotta for a tangy variation. This appetizer can be made ahead; just store the components separately and assemble right before serving.