Cherry Tomato and Beet Crostini

beet and cherry tomato crostini
Image Credit:
Sam Jones/Vaughan Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Vegetables
Course
Appetizers
Preparation Method
Broil
Sources
Old Farmer's Almanac Contests

This cherry tomato and beet crostini is a fresh, colorful appetizer packed with sweet roasted beets, juicy cherry tomatoes, creamy cheeses, and bright basil flavor. Served on crisp toasted baguette slices, it’s an easy recipe that looks elegant enough for entertaining but comes together with simple ingredients.

Perfect for summer gatherings, brunches, or light lunches, this award-winning crostini recipe delivers the perfect balance of savory, sweet, and tangy flavors in every bite.

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

  1. 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.
  2. In a separate bowl, combine ricotta and lemon zest.
  3. Preheat oven broiler on a low setting. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
  4. 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. 
  5. 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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jonathen</span> Tue, 07/30/2019 - 09:33
i like how much info there is on here