Crostini with roasted beet and ricotta cream with honey and nuts - photo 1
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Crostini with roasted beet and ricotta cream with honey and nuts

Pikantne Appetizers Additions 90 min Medium 3 wyświetleń ~21.95 PLN - (0)
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Description

Warm, comforting appetizers perfect for a winter table — crispy crostini with a delicate cream of roasted beets mixed with creamy ricotta, finished with sweet and sour balsamic vinegar, honey, and crunchy walnuts. The dish combines the earthy flavor of beetroot, the velvety texture of the cheese, and the contrast of honey's sweetness with the acidity of the vinegar; it looks stunning thanks to the intense magenta color of the cream and golden toasts. The dish originates from the Italian simplicity of crostini (small toasts with a spread), but has a distinct, cozy comfort food character — it is perfect as an appetizer for dinner, a small gathering, or as a snack with wine. Serve hot or warm, ideally with a light green salad (arugula) and a glass of red wine; it also pairs wonderfully with roasted meats as a side.

Ingredients Used

Ingredients (13)

Servings:
4
  • Ricotta (fresh cheese) 200 g
  • Butter 30 g
  • Rustic bread (e.g. sourdough) 200 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Walnuts 50 g
  • Balsamic vinegar 15 ml
  • Garlic 2 ząbki
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Arugula (optional) 40 g
💰 Szacowany koszt dania: ~21.95 PLN (5.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top and bottom). Wash the beets with a brush under running water, trim the leaves (leaving about 1 cm of the stem) and dry with a paper towel. Wrap each beet individually in aluminum foil (this will help retain the juices) and place on a baking sheet lined with parchment paper. Put in the preheated oven and bake for 50–60 minutes, until the beets are tender: check with a skewer or fork — it should go in smoothly without resistance. Baking time depends on the size of the beets (smaller ones 35–45 min, larger ones 60 min).

Ingredients: Beets (raw)
Use a baking tray with edges and parchment paper. If you don't have foil, cover the beets with a heatproof dish with a lid. To check for tenderness, use a fork — it should go in easily.
2

After baking, remove the beets onto a cutting board and let them sit for 10 minutes to cool down. Be careful — they will be hot and may release juice. After slightly cooling, remove the foil and, holding the beet by the end, peel off the skin: it's best to do this under cold running water or by rubbing the skin with a paper towel — the skin should come off easily.

Ingredients: Beets (raw)
Use an oven mitt or a cloth to peel them so you don't burn your fingers. The skin of roasted beets usually comes off easily — if not, gently rub it with a knife.

Pasta

3

Cut the peeled beets into cubes (about 2–3 cm). In a blender or food processor, combine the chopped beets, ricotta, butter, garlic (2 cloves) pressed through a garlic press, 10 g of honey (about 2/3 tablespoon), and 10 g of balsamic vinegar (2/3 tablespoon). Blend in pulses until you achieve a smooth, creamy consistency — if the mixture is too thick, add 1–2 tablespoons of water (15–30 g) and blend further. Season with 3 g of salt and pepper to taste. The consistency should be smooth and velvety, but not watery.

Ingredients: Beets (raw), Ricotta (fresh cheese), Butter, Garlic, Honey, Balsamic vinegar, Salt, Black pepper
Use a jug blender or food processor. If you don't have a blender, mash the beets with a fork or potato masher and mix vigorously with the ricotta using a wooden spoon — it will create a more rustic paste.

Bread

4

Slice the rustic bread into pieces about 1–1.5 cm thick (you should get about 8–10 slices). Arrange them on a baking sheet lined with parchment paper. In a bowl, mix the olive oil (30 g) with a pinch of salt (1 g). Brush both sides of each slice with the oil. Place in an oven preheated to 200°C (you can use the same temperature after roasting the beets) and bake for 6–8 minutes until golden and crispy — halfway through, flip the slices to brown them evenly. Alternatively, toast in a toaster or on a grill pan for 2–3 minutes on each side.

Ingredients: Rustic bread (e.g. sourdough), Olive oil, Salt
The best option is a grill pan or an oven with convection. Use parchment paper to avoid burning. The slices are ready when the edges are golden and the crumb is clearly crispy.

Toasting nuts

5

Toast the walnuts in a dry pan for 3–4 minutes over medium heat, stirring every 30 seconds, until they start to release their aroma and lightly brown. Set aside on a cutting board and chop finely with a knife. Be careful not to burn them — burnt nuts will be bitter.

Ingredients: Walnuts
Use a wide, dry non-stick pan. Toasting brings out the nutty aroma, but keep an eye on the temperature and stir often.

Assembly

6

Lay the toasted slices on a board. Spread 1 portion (about 40–50 g) of the beet and ricotta paste on each slice, smoothing it out evenly with a knife or spoon. Drizzle each crostini with a little honey (about 3–4 g per slice) and 5 g of balsamic vinegar if you want a stronger acidity. Sprinkle with chopped, toasted nuts and fresh parsley leaves (a few leaves). If you are using arugula, place 5–7 g of leaves on each slice or alongside as a fresh touch.

Ingredients: Rustic bread (e.g. sourdough), Beets (raw), Ricotta (fresh cheese), Honey, Balsamic vinegar, Walnuts, Parsley, Arugula (optional)
Use a spoon to portion the cream, and then a knife to spread it. If you want to serve it warm, place the cream on hot slices — the cream will warm up slightly and become more aromatic.

Serving

7

Serve the crostini immediately, arranged on a wooden board or plate. You can add an extra thin drizzle of olive oil and more honey next to a bowl for guests to add as desired. Serve with a glass of young red wine or herbal tea.

Ingredients: Olive oil, Honey, Parsley, Arugula (optional)
Use a wide plate or serving board so that the crostini do not stick together. Crostini taste best fresh — prepare the ingredients in advance, but assemble just before serving.

Fun Fact

💡

Crostini are a classic Italian appetizer — the name means 'small toasted slices'. Traditionally, they were used to make use of stale bread, adding seasonal spreads and cured meats.

Best for

zimowa kolacja z przyjaciółmi przyjęcie koktajlowe przystawka przed głównym daniem na świątecznym stole

Tips

🍽️ Serving

Serve the crostini immediately after assembling to keep the bread crispy. For an elegant effect, arrange the pieces in a fan shape on a wooden board, adding small bowls with extra honey and balsamic vinegar. If serving with arugula, add it last to maintain the freshness of the leaves.

🥡 Storage

Store the beetroot paste in an airtight container in the fridge for up to 3 days. It's best to keep the bread separate and toast it just before serving. Reheating: toast the slices for 3–4 minutes in the oven at 180°C, then spread the paste and toppings.

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