Recipe for Cherry Tomato and Beet Crostini | Almanac.com

Cherry Tomato and Beet Crostini

beet and cherry tomato crostini
Photo Credit
Sam Jones/Vaughan Communications
Makes 8 servings.
Preparation Method
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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!

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

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.

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