Cherry Tomato and Beet Crostini
Make this cherry tomato and beet crostini with creamy ricotta, feta, and fresh basil. An easy, colorful appetizer perfect for summer gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Microplane
- Pastry brush
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
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 grated lemon zest
- 32 slices baguette bread, cut 1/4-inch thick
- 2 tablespoons finely chopped fresh basil
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