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Cherry Tomato and Beet Crostini

beet and cherry tomato crostini
Photo Credit
Sam Jones/Vaughan Communications
The Editors
Yield
Makes 8 servings.
Category
Vegetables
Course
Appetizers
Preparation Method
Broil
Sources
Old Farmer's Almanac Contests
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This recipe won third prize in The 2013 Old Farmer’s Almanac Reader Recipe Contest for beets. Congratulations to Emily Hobbs from Chicago, Illinois!

Ingredients
1 cup finely chopped cherry tomatoes
1/2 cup coarsely chopped beet greens
1/4 cup golden raisins
2 tablespoons finely chopped shallot
4 teaspoons olive oil, divided
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1/2 cup finely chopped cooked beets
1/2 cup ricotta cheese
3/4 teaspoon grated lemon zest
32 slices baguette bread, cut 1/4-inch thick
2 tablespoons finely chopped fresh basil
Instructions

In a bowl, combine tomatoes, beet greens, raisins, shallot, 1 teaspoon of oil, vinegar, sea salt, and pepper. Add feta and beets until just combined, then set aside.

In a separate bowl, combine ricotta and lemon zest.

Preheat oven broiler on a low setting. Spray a baking sheet with nonstick cooking spray or line with parchment paper.

Place baguette slices on prepared baking sheet. Lightly brush bread slices with remaining 3 teaspoons of oil. Broil bread for 1 to 2 minutes, or until golden brown. Evenly spread ricotta mixture over bread slices. Top with even amounts of tomato–beet mixture. Evenly sprinkle basil over bread slices and serve.

About The Author

The Old Farmer's Almanac Editors

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Comments

jonathen (not verified)

5 years 3 months ago

i like how much info there is on here