Sweet Cherry Tomato and Beet Crostini

Photo Credit
Lou Eastman
Makes 8 servings.
Preparation Method

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!

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

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.