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Fresh Ricotta and Pickled Beet Crostini

Ingredients


  • 1/2 cup granulated sugar
  • 1 cup white wine vinegar
  • 3 medium beets, scrubbed and peeled, cut into 3/4-inch wedges
  • 1 bay leaf
  • 1 Tbs. whole peppercorns
  • 1 lb. (2 cups) fresh whole-milk ricotta cheese
  • 1-1/2 oz. (1/2 cup lightly packed) grated Parmigiano-Reggiano
  • Zest of 2 lemons, plus juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1 bag (10 oz., about 2 cups) frozen peas
  • 3 Tbs. olive oil, plus additional for serving
  • 1/3 cup (packed) finely chopped mixed herbs, such as chives, parsley, dill, and mint, plus whole leaves for garnish
  • 8 slices crusty bread, cut 1 inch thick
  • 2 cloves garlic, peeled
  • 3 small radishes, thinly sliced

Instructions


  • Heat the broiler to high.
  • Combine the sugar, vinegar, and 2 cups water in a medium pan. Bring to a boil over high heat, stirring to dissolve the sugar. Add the beets, bay leaf, and peppercorns. Cover and reduce the heat to maintain a brisk simmer. Cook until the beets are just tender, about 30 minutes. Let cool in the liquid; drain before using.
  • In a medium bowl, combine the ricotta, Parmigiano-Reggiano, and the zest of one lemon. Season to taste with salt and pepper.
  • Prepare an ice bath. Bring a medium pan of water to a boil. Salt generously and add the peas. Cook 30 seconds and remove with a slotted spoon to the ice bath. Drain and pat dry. Transfer to a bowl and dress with olive oil, the remaining zest of 1 lemon, lemon juice, herbs, and salt and pepper to taste.
  • Toast the bread slices under the broiler, flipping once, until charred. While the bread is still warm, rub each side lightly with garlic cloves.
  • Divide the ricotta mixture among the toasts. Top with peas, beets, and radishes. Garnish with whole herbs and an additional drizzle of olive oil and salt and pepper. Serve.

Author

Alex Thomopoulos

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