Best with Baby Beets “Honey & Ginger”
Bruschetta with Beetroot, Ricotta & Blueberries
What to do
- Preheat oven to 180°C.
- Slice baguette into 1-2 cm thick rounds. Spread evenly on baking sheet and pop into heated oven for five minutes, or until lightly browned.
- While baguette is in the oven, chop beets into cubes, thinly slice mint, and rinse and pat dry blueberries.
- Assemble the bruschetta by spreading ricotta thickly on each slice of baguette, then top with beets and blueberries.
- Drizzle with honey, sprinkle with mint and enjoy!
What you’ll Need
130 g ricotta cheese
6 large mint leaves
1 package Love Beets Baby Beets – Honey & Ginger
100 g fresh blueberries
2 to 3 tablespoons honey