Raspberry Beet Ricotta Toast Recipes
RASPBERRY-RICOTTA MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
- In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
BEETS WITH GREENS AND RICOTTA ON TOAST
Ground coffee may seem like an unusual ingredient here, but it brings out the earthy sweetness of beets.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Scrub beets and arrange on parchment-lined foil. Drizzle with oil and sprinkle with coffee; season with salt and pepper. Wrap tightly and place on a rimmed baking sheet. Roast until easily pierced with the tip of a knife, about 1 hour. Let cool completely; remove skins and slice beets.
- In a large skillet, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add beet greens and stems, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.
- Spread ricotta over toasts and top with greens, then beets. Season with salt and pepper, drizzle with oil, and serve, with lemon wedges.
RASPBERRY-BEET RICOTTA TOAST
Try something new with Raspberry-Beet Ricotta Toast. This recipe uses frozen beet spirals to help you save on time. Serve Raspberry-Beet Ricotta Toast at your next luncheon for a tasty dish that everyone will love.
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Cook beets as directed on package; drain. Immediately place beets in bowl of ice water; let stand 5 min.
- Drain beets; pat dry with paper towels. Place in medium bowl. Add vinaigrette; mix lightly.
- Mix ricotta, orange zest, honey and 1 Tbsp. basil until blended.
- Cut toast slices diagonally in half; spread with ricotta mixture.
- Top with beet mixture, raspberries and remaining basil.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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