Beet Ricotta Crostini

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Spring 2016

Recipe Theme

Welcome Spring with a new collection of
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Beet Ricotta Crostini

Beet Ricotta Crostini
20 slices rustic sweet baguette
2/3 cup ricotta cheese
1 tsp. lemon zest
2 cloves garlic, minced
2/3 cup diced Balsamic Infused Just Beets (in our Produce Dept.)*
olive oil
snipped fresh basil
freshly ground sea salt and pepper to taste

Prep: 10 minutes, Cook: 5 minutes, Serves: 8  

1. Brush slices with olive oil and bake at 400°F for 5 minutes or until lightly toasted.

2. Stir together ricotta cheese, lemon zest and garlic; spread over baguette slices. Sprinkle with beets and spoon over ricotta.

3. Drizzle with olive oil and sprinkle with snipped fresh basil. Season lightly with freshly ground sea salt and pepper to taste.

*May substitute 2/3 cup cooked, diced beets seasoned to taste with balsamic vinegar.

Nutritional Information:
156 calories, 5 g protein, 9 g total fat (2 g sat.), 15 g carbohydrate, 1 g fiber, 2 g sugar, 11 mg cholesterol, 166 mg sodium, 4 points


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