Ricotta-Beet Spread - Rick Bayless

Ingredients

• 1 demi baguette
• 3 tbsp olive oil plus more for brushing the bread
• 2 dried ancho chile, stemmed, seeded and cut into ¼-inch pieces
• 2 small beets (about 5 ounces total), peeled and roughly shredded
• salt
• 1/4 cup peanuts, plus more for garnish
• 1 generous cup homemade or store-bought “hand-dipped” ricotta
• 2 tbsp chopped parsley