Sweet Cherry Tomato and Beet Crostini

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This recipe won third place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. 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 finely grated lemon zest
32 slices baguette bread, cut 1/4-inch thick
2 tablespoons finely chopped fresh basil

Instructions

In a medium bowl, stir together the tomatoes, beet greens, raisins, shallot, 1 teaspoon of olive oil, vinegar, sea salt, and pepper until well combined. Stir in the feta and beets until just combined, then set aside. In a small bowl, stir together the ricotta and lemon zest until combined. Preheat the oven broiler on a low setting. Place the baguette slices on a large cookie sheet coated with nonstick cooking spray or parchment paper. Lightly brush the bread slices with the remaining 3 teaspoons of olive oil. Broil the bread for 1 to 2 minutes, or until golden brown. Evenly spread the ricotta mixture over the bread slices. Top with even amounts of the tomato–beet mixture. Evenly sprinkle basil over the bread slices and serve.

Photo Credit: 

Lou Eastman

Yield: 

4 servings

Preparation Method

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