FOOD & HOME
Beetroot Baked Ricotta Canapés
Aromatic baked ricotta, beetroot wedges and caramel walnut brittle over toast canapés.
Earthy beetroot and crunchy walnuts meet the creaminess of garlic and herb-infused baked ricotta in this delectable bite-sized appetizer.
Ingredients
· 4 whole medium (about 750g) raw beetroot, stems trimmed
· 500g ricotta
· 1 large egg, lightly beaten
· 50g parmesan or vegetarian alternative, finely grated
· 1 small garlic clove, crushed
· ½ small bunch thyme, leaves picked
· 2 tsp honey, plus extra to serve
· 2 tsp extra virgin olive oil
· 6-8 slices sourdough or rye bread
For the candied walnuts
· 100g caster sugar
· 75g walnut halves
Recipe steps
*Product availability and specifications may vary by country.
Insert divider, separating oven into two. Fill water reservoir to max. Place whole beetroots into steam container, seal and fit into lower oven. Turn to Steam Cook mode and steam for 45-50 mins until tender when pierced with skewer. Leave until cool.
Heat top oven to 175C Conventional. Put ricotta, egg, parmesan, garlic, half the thyme, some salt and pepper in bowl and whisk together.
Spoon mixture onto baking parchment in 20cm wide ovenproof dish. Sprinkle honey, oil and remaining thyme. Bake for 20-25 mins until golden and set.
While baking, heat sugar in heavy-based frying pan on medium-low heat for 4-5 mins until melted and light golden. Stir in walnuts with pinch of salt to coat.
Transfer walnuts to parchment-lined baking tray until cool and firm. Break up brittle using rolling pin, or finely chop.
Top and tail steamed beetroots, then peel off skins using fingers. Wear gloves to prevent hand staining. Slice into thin wedges and season with salt.
Heat top oven to Large Grill. Toast bread for 1 min on each side and cut into bite-sized pieces. Transfer to platter or board.
To assemble, add spoonful of baked ricotta to each piece of toast. Smooth over using spoon.
Top with beetroot wedge, piece of candied walnut and thyme leaves. Drizzle canapés with honey to serve.
Tip
Steam beetroots the day before, cover and chill. Bring up to room temperature to serve.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
507 |
15g |
6g |
69g |
22g |
5g |
21g |
1.91g |
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