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Beet Ricotta Crostinis


  • 3 red beets
  • 1 yellow beet
  • 8 ounces whole milk ricotta
  • 2 tablespoons fresh basil
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh oregano
  • 1 green onion diced
  • 1 teaspoon salt
  • 1 large crostini cut into slices
  • additional fresh basil for garnish


  • Preheat oven to 400 degrees F.
  • Wash beets and wrap them individually in foil.
  • Place on baking sheet and roast for 50-60 minutes, until beets are cooked through. The cooking time will depend on how large your beets are. If they are small, they won't take quite that long. If they are bigger, they might take a little longer.
  • Once beets have cooled, you can just peel the skin off pretty easily.
  • Place two of the red beets in a food processor and pulse until finely chopped.
  • Add ricotta, basil, oregano, parsley, green onion, and salt, and process until pureed.
  • Peel and chop the remaining beets for topping.
  • Melt butter in a large skillet over medium-high heat and add pieces of crostini, cooking for 1 minute on each side.
  • Spread each crostini with your desired amount of beet ricotta puree, then top with diced beets.
  • Garnish with fresh basil.
  • Enjoy!