Beetroot-Infused Ricotta Toast
Beetroot-Infused Ricotta Toast is a vibrant and flavorful dish that brings together creamy ricotta and earthy beetroot, creating a delightful culinary experience. This toast not only serves as an eye-catching breakfast option but also doubles as an impressive appetizer for gatherings. With its stunning colors and rich flavors, every bite transports you to a world of deliciousness, making it perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 2
- Category: Appetizer/Breakfast
- Method: Baking
- Cuisine: Modern
Ingredients
Scale
- 1 cup fresh beetroot, roasted and peeled
- 1 cup whole-milk ricotta cheese
- 2 slices sourdough bread
- 2 tbsp fresh herbs (dill or thyme), chopped
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and bake for 45-60 minutes until tender. Allow to cool, then peel and chop.
- In a blender, combine roasted beetroot with ricotta until smooth. Add lemon juice, olive oil, salt, and pepper; blend until well mixed.
- Slice sourdough bread thickly and toast until golden brown.
- Spread the beetroot-infused ricotta generously on each slice of toasted bread.
- Top with fresh herbs and drizzle with olive oil before serving.
Nutrition
- Serving Size: 1 slice of toast (120g)
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: - For a tangy twist, substitute ricotta with goat cheese. - Add walnuts for crunch or balsamic glaze for sweetness. - Store leftover components separately to keep the toast crispy.