Raspberry Beet Ricotta Toast Recipes

RASPBERRY-BEET RICOTTA TOAST

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.

BEET RISOTTO

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS

Steps:

• Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
• Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
• In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
• Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
• Serve drizzled with maple syrup and additional raspberries.

BLUEBERRY-RICOTTA TART

Steps:

• In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
• Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.