valentine's day whipped beet ricotta toasts
TOTAL TIME: 1 1/2 hours
SERVES: 2
Milk & Dairy
400 g ricotta
100 g goat cheese
Pantry
1/4 cup pistachios
Rosemary sourdough bread
olive oil
Produce
2 small beets
Cook your beets. Preheat oven to 400. Wrap beets in tin foil and place onto a baking sheet. Bake for 40 minutes to 1 hour, until fork tender. Remove from oven and let cool completely.
Make your cheese. Once beets have cooled, peel and chop into large chunks. Add to blender or food processor and blend until smooth, adding a small splash of water if needed. Remove all but 1/4 cup beet mixture to start, and add in all ricotta and goat cheese and a pinch of salt and blend. Add in more beet mixture if you want a brighter color, just careful not to add too much or it will become too runny. Place in fridge while your prep your bread.
Fry your bread. Heat 1 thin layer of olive oil in a small frying pan over medium high heat. Add bread and cook until golden brown on both sides. Set aside.
Finish your toasts. Place a large ziploc bag into a glass and fold the top over the sides. Pour cheese mixture into the bag. Trim a small hole in the corner of the bag to create a DIY piping bag. Pipe cheese onto halved toasts. Top with flaky salt and chopped pistachios.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!