Beetroot Baked Ricotta Canapés

FOOD & HOME

Aromatic baked ricotta, beetroot wedges and caramel walnut brittle over toast canapés.

The Recipe: Group of bite-sized canapes with baked ricotta, beetroot wedges and caramel walnut brittle on it is on an white plate.

Earthy beetroot and crunchy walnuts meet the creaminess of garlic and herb-infused baked ricotta in this delectable bite-sized appetizer.

MEAL TYPE

Starter

DIETARY INFORMATION

Vegetarian

SERVES

8-10

COOK TIME

55 mins

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

Step 1. piercing baked beetroots with skewer to check its tenderness after Steam Cook from the oven.

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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.

Step 2. Putting ricotta, egg, parmesan, garlic, half the thyme, some salt and pepper in a bowl to whisk.

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.

Step 3. placing mixture of ricotta, egg, parmesan, garlic, half the thyme, a little salt and pepper on a dish and bake in oven.

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.

Step 4. peeling off steamed beetroots with fingers.

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.