Valentine's Day Whipped Beet Ricotta Toasts
1/4 cup pistachios
Rosemary sourdough bread
Olive oil
2 small beets
400 g ricotta
100 g goat cheese
Pre Recipe Prep
Cook your beets
Preheat oven to 400. Wrap beets in tin foil and place onto a baking sheet. Bake for 40 minutes to 1 hour, until fork tender. Remove from oven and let cool completely
Make your cheese
Once beets have cooled, peel and chop into large chunks. Add to blender or food processor and blend until smooth, adding a small splash of water if needed. Remove all but 1/4 cup beet mixture to start, and add in all ricotta and goat cheese and a pinch of salt and blend. Add in more beet mixture if you want a brighter color, just careful not to add too much or it will become too runny. Place in fridge while your prep your bread.
Fry your bread
Heat 1 thin layer of olive oil in a small frying pan over medium high heat. Add bread and cook until golden brown on both sides. Set aside.
Finish your toasts
Place a large ziploc bag into a glass and fold the top over the sides. Pour cheese mixture into the bag. Trim a small hole in the corner of the bag to create a DIY piping bag. Pipe cheese onto halved toasts. Top with flaky salt and chopped pistachios.
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