Appetizers & Snacks/

Ricotta-Beet Spread

Servings: 12Canapes
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Ingredients

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

Instructions

Place a grill pan over high heat. Cut 12 ¼-inch slices from the baguette (reserve any leftover bread for another use) and brush each side lightly with olive oil. Lay the slices on the grill pan and toast until lightly golden, about 2 minutes, then flip the slices and toast the other side, about 2 minutes more.

Heat the olive oil in a large (10-inch) skillet set over medium-high. When the oil is hot, add the chile pieces and fry, stirring constantly, for 15 seconds. Use a slotted spoon to transfer the chile pieces to a paper towel-lined plate, leaving behind as much oil as possible.

Add the beets to the pan, sprinkle with a little salt, and cook, stirring frequently, until softened, about 2 minutes. Transfer to a medium mixing bowl and let cool.

Roughly chop the peanuts and stir them into the beets along with the ricotta, half of the toasted anchos, parsley and ½ teaspoon salt. Spread each slice of toast with about 2 tablespoons of the ricotta mixture and garnish with the remaining ancho and a sprinkling peanuts and cracked black pepper.

 

rinkling peanuts.

Comments

  1. When Rick made this recipe he made homemade ricotta. I didn’t write it down thinking I could find it on his website. No luck. Where can I find it?

  2. Wow. This recipe is fantastic, and I can’t wait to make it for a party as I know the guests will keep asking for more and more! I love the smokiness of the ancho chiles with the nuts, parsley and fresh cracked pepper. Don’t hesitate…make this recipe at once! Thank you Rick!

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