Beet Ricotta Crostini

Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


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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 minced garlic
2/3 cup Balsamic Infused Just Beets
(in our Produce Dept.), diced
olive oil
snipped fresh basil
freshly ground sea salt and pepper to taste

Prep: 10 minutes  Cook: 5 minutes  Serves: 8  

Brush 20 rustic sweet baguette slices with olive oil and bake at 400°F for 5 minutes or until lightly toasted. Stir together 2/3 cup ricotta cheese, 1 tsp. grated lemon zest and 2 cloves minced garlic; spread over baguette slices. Sprinkle with 2/3 cup diced Balsamic Infused Just Beets (in our Produce Dept.)* and spoon over ricotta. 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.

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