Best with Baby Beets “Honey & Ginger”

Bruschetta with Beetroot, Ricotta & Blueberries

Prep Time: 20 min // Cook Time: 5 min Servings: 4 to 6

What to do

  1. Preheat oven to 180°C.
  2. 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.
  3. While baguette is in the oven, chop beets into cubes, thinly slice mint, and rinse and pat dry blueberries.
  4. Assemble the bruschetta by spreading ricotta thickly on each slice of baguette, then top with beets and blueberries.
  5. Drizzle with honey, sprinkle with mint and enjoy!

What you’ll Need

1 baguette

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