Cherry & Beet Toasts With Ricotta Recipe

Name: Cherry & Beet Toasts With Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole-milk ricotta; Finely grated zest and juice from 1 lemon; 2 tablespoons extra-virgin olive oil, plus more as needed; Kosher or sea salt and freshly ground black pepper; 1/4 cup basil; 3/4 cup sweet cherries, pitted and torn into halves; 3/4 cup marinated, roasted, or steamed beets (purchased or homemade), chopped roughly the same size as the cherries; 4 large slices from a loaf of crusty bread (such as ciabatta or sourdough), about 1/2-inch thick; olive oil, for frying; 2 tablespoons mint, roughly chopped

Servings: persons

1 cup whole-milk ricotta
Finely grated zest and juice from 1 lemon
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher or sea salt and freshly ground black pepper
1/4 cup basil
3/4 cup sweet cherries, pitted and torn into halves
3/4 cup marinated, roasted, or steamed beets (purchased or homemade), chopped roughly the same size as the cherries
4 large slices from a loaf of crusty bread (such as ciabatta or sourdough), about 1/2-inch thick
olive oil, for frying
2 tablespoons mint, roughly chopped

1
In a bowl, mix together ricotta, lemon zest, and extra-virgin olive oil until smooth and well integrated. Season to taste with sea salt and black pepper (I like to go heavy on the black pepper).
2
To make basil salt: on a cutting board, sprinkle 1/2 teaspoon sea salt over the basil. Chop and smear them together until the basil is finely chopped and well integrated with the salt.
3
In another bowl, mix together cherries and beets. Season to taste with 2 teaspoons lemon juice, and toss a few times. Add a few large pinches of the basil salt, and toss again. (Set aside for about 5 minutes, then taste again, adding more lemon juice and/or basil salt if needed.)
4
To make toasts: In a large nonstick skillet, add olive oil to cover the bottom of the skillet. Once the oil is hot, add the bread (in batches if needed). Toast for a minute or two on the first side, peeking to see if it's brown and toasty, then flip and toast the other side. Remove from the skillet and let cool for a few minutes.
5
To assemble toasts: Smear each slice of bread with ricotta, then top with cherries, beets, and mint. Serve immediately, and bring any leftover cherries and beets to the table for spooning on the side.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole-milk ricotta, Finely grated zest and juice from 1 lemon, 2 tablespoons extra-virgin olive oil, plus more as needed, Kosher or sea salt and freshly ground black pepper, and more.

Yes, Cherry & Beet Toasts With Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherry & Beet Toasts With Ricotta

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