Tuesday, April 3, 2012
Raw Beet and Ricotta Crostini
Oh man. Raw beets are just the total best.
There's a place down the street that serves raw beet ravioli, where the beets are the pasta (there is no pasta-pasta) and sandwiching a sweet/savory almond cream.
These toasts are a nod in that delicious direction, re-starched.
Amounts are approximate and dependent on how much you want to make, but you can assemble these like so, using:
Peel a/some beet/s and then slice crosswise very, very thinly. With a mandoline, perhaps. Or with your best knife and skillz. Place these slices in a bowl and salt slightly. Set aside.
Meanwhile, brush some olive oil onto thinly-sliced slices of bread. Place these onto a cookie sheet and toast in a 400° F oven for a few minutes.
Cut a peeled clove of garlic in half crosswise and then rub the cut side onto the pieces of toast. Top with a slice of beet, a spoonful of ricotta, salt and pepper, and then some toasted, sliced almonds.