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Recipe Detail Page
Beet Crostini with Ricotta & Kale Pesto
Holiday 2021
These colourful vegetarian bites find sweet beets, creamy ricotta and a garlicky winter pesto on freshly toasted baguette slices. If you’re looking for shortcuts, try store-bought pesto, pickled beets and mini baguette crisps.
Makes 24 crostini
KALE PESTO
3 cups (750 mL) packed washed baby kale
3 tbsp (45 mL) shelled sunflower seeds
1 clove garlic, grated on a rasp
1/3 cup (80 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
4 large beets, about 6 oz (170 g) each
1 tbsp (15 mL) canola oil
1 1/2 tsp (7 mL) red wine vinegar
Salt and freshly ground pepper to taste
24 slices baguette, cut 1/2 inch (1 cm) thick
1 cup (250 mL) full-fat ricotta, at room temperature
Maldon salt for garnish
1. For the pesto, combine kale, sunflower seeds and garlic in a food processor. Pulse until finely chopped. With the motor running, add olive oil in a thin, steady stream. Scrape down the bowl, season with salt and pepper, and pulse until combined. Transfer to an airtight container. Press plastic wrap against the surface of pesto. (Pesto can be made and refrigerated for up to 5 days in advance.)
2. Preheat oven to 350°F (177°C).
3. Peel beets and cut each beet into 10 even wedges. Add to mixing bowl with oil, vinegar, salt and pepper. Mix thoroughly and transfer to parchment-paper-lined baking sheet. Bake on the middle rack. After 30 minutes, flip beets. Continue baking until softened, slightly shrivelled and very sweet, another 40 to 45 minutes. Remove from oven and cool completely. Transfer to an airtight container. (Beets can be made and refrigerated up to 5 days in advance. Serve at room temperature.)
4. Preheat broiler to high.
5. Place baguette slices on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side.
6. Smear crostini generously with pesto. Top each crostini with about 1 1/2 tsp (7 mL) ricotta and 1 beet wedge. (Save the rest of the pesto and beets for another use.) Sprinkle with Maldon salt.
Makes 24 crostini
