Sweet marinated strawberries + roasted red beets with lots of fresh herbs over creamy whipped ricotta, all spread over a lightly toasted crispy baguette. A simple summer appetizer that keeps em coming back for more!
1 beet, about the size of a baseball
1 garlic clove, in the skins still
2T olive oil
1/2c strawberries, cubed
2T balsamic vinegar
1T maple syrup
1t fresh thyme
1T fresh mint, chopped
1T fresh basil, chopped
1-16oz ricotta container
1 baguette, sliced + toasted
Preheat oven to 375°F. Place the beet + garlic clove in the middle of a 12×12 piece of foil. Drizzle with olive oil, sprinkle with a little salt then wrap the beet up in the foil. Place on a baking sheet and roast for 40-60 minutes depending on how big it is. If a fork goes through easily, then its done, if not wrap it back up and continue to roast for a bit longer. Set aside to cool. Wipe/cut the skins off then chop up in small cubes.
Stir together beets, strawberries, balsamic, maple, thyme, mint + basil with a light pinch of salt. Can be served immediately or let it sit for a bit to marinate.
Dump ricotta in a food processor, blend until whipped and smooth. Spread on the bottom of a serving bowl and top with the beets + berries.