Beetroot Baked Ricotta Canapés

FOOD & HOME

Beet and baked ricotta canapés

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

The Recipe: A group of bite-sized canapés of baked ricotta, beet wedges and caramel walnut brittle on a white plate.

Earthy beets and crunchy walnuts meet the creaminess of garlic and herb-infused baked ricotta in this delectable bite-sized appetizer. Our Double Wall Oven with Flex Duoᵀᴹ makes cooking each of the components
even easier.

MEAL TYPE

Starter

DIETARY INFORMATION

Vegetarian

SERVES

8 to 10

COOK TIME

55 minutes

Ingredients

· 4 whole medium and raw beets (about 3 cups), stems trimmed
· 2 cups ricotta
· 1 large egg, lightly beaten
· 1/4 cup parmesan or vegan alternative, finely grated
· 1 small garlic clove, crushed
· 1/2 small bunch thyme, leaves picked
· 2 tsp honey, plus extra to serve
· 2 tsp extra virgin olive oil
· 6 to 8 slices of sourdough or rye bread

For the candied walnuts
· 1/2 cup powdered sugar
· 1/3 cup walnut halves

Recipe steps

Step 1. Piercing a baked beet with a skewer to check its tenderness after Steam Cook in the oven.

Double Wall Oven with Flex Duo™

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Insert divider, separating oven into two sections. Fill the corner reservoir with water. Place whole beets into lower oven. Turn to Steam Cook mode and steam beets for 45 to 50 minutes until tender when pierced with a skewer. Leave until cool.

Heat top oven to 350°F Conventional. Put ricotta, egg, parmesan, garlic, half the thyme, plus some salt and pepper in a bowl and whisk together.

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

Spoon ricotta mixture onto baking parchment in an 8 inch-wide ovenproof dish. Sprinkle with honey, oil and remaining thyme. Bake for 20 to 25 minutes until golden and set.

While baking, heat the sugar in a heavy frying pan on medium-low heat for 4 to 5 minutes until it's melted and light golden. Stir in walnuts with a pinch of salt to coat.

Step 3. A mixture of ricotta, egg, parmesan, garlic, half the thyme, plus a little salt and pepper in a dish, ready for the oven.

Transfer walnuts to parchment-lined baking tray until cool and firm. Break up brittle using a rolling pin, or finely chop.

Trim steamed beets, then peel off skins using fingers. Wear gloves to prevent staining hands. Slice beets into thin wedges and season
with salt.

Step 4. Peeling steamed beets with fingers.

Set top oven to Large Grill. Toast bread for 1 minute on each side and cut into bite-sized pieces. Transfer to a platter or board.

To assemble, add a spoonful of baked ricotta to each piece of toast. Smooth over using a spoon.