Recipe

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.