Crostini With Pesto, Ricotta & Beets Recipe
Simple appetizers for a holiday party. If you have a section of baguette in your freezer, crostini are the best fallback hors d'oeuvres. For toppings, just look into the fridge and pantry and use your imagination. Watch Eric Vellend demonstrate this recipe on Online TV.
1/4 cup basil pesto
1 cup ricotta cheese
6 pickled baby beets
Coarse sea salt
Step 1: Preheat oven to 350°F.
Step 2: Slice baguette 1/3″ thick to get 24 rounds, discarding any with big holes. Place on parchment-lined baking tray. Bake until golden at edges and firm, 15 minutes. Remove from oven and cool.
Step 3: Smear each crostini with 1/2 tsp pesto and 2 tsp ricotta.
Step 4: Drain beets and pat dry with paper towel. Slice into rounds. Dry again with paper towel.
Step 5: Top each crostini with a beet slice. Sprinkle lightly with coarse salt.
Watch Eric Vellend demonstrate this recipe on Online TV.