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Roasted Beet & Yuzu Ponzu Crostini

Roasted Beet & Yuzu Ponzu Crostini

Happy Friday Peeps!  Life has been busy lately and trying to catch up on my blogging.  Recently my friend Jean from Lemon & Anchovies was kind enough to host a photography meet up at her lovely home.  I have long admired her photography skills and she generously offered to teach me some tricks of the trade.  I learned about shooting manual mode and all about adobe lightroom.  I must say that I was invigorated after spending the day together.

This post is the result of my inspirational day with Jean.  I even painted the board with hues of gray and white as my backdrop for this colorful crostini.

I recently began taking my food photos in my living room where I have a lot of natural light and I am really pleased with the results.  Prior to this new found photography location in my house, I set up a photo studio in the guest bedroom.  It worked fine for many years, but I am a person who consistently wants to perfect my craft.  My head is swimming with creative ideas for the blog and a future project that I am working on.

As many of you know, I simply adore a good crostini.  I was excited when I dreamed up this little delight and love the colors, variety of flavors and height.  It may look complicated, but trust me – super simple to assemble and make.

You can make the beets a day or two ahead of time which helps with the preparation time.  I bought the golden & red beets from the farmers market but you can also buy pre-done red beets from Trader Joe’s if you want to save time.

ROASTED BEET & YUZU PONZU CROSTINI

Roasted Beets

3 Medium Golden Beets

3 Medium Red Beets

Olive Oil

Ponzu Yuzu

Trim both ends of the beets.  Set onto a baking sheet.  Drizzle with olive oil and gently rub over each beet.  Cook for 45 to 60 minutes with a 350 degree oven.  Check to see if the beets are cooked through by piercing with a sharp knife.  If it goes through smoothly, then the beets are done.  Remove from the oven and let cool.

Once cool, take a paring knife and remove the outer layer of peel.  Cut each beet into 1/4 inch slices then in half again.  

Place the red beets in a bowl and the golden beets in another bowl.  Drizzle the yuzu ponzu over each bowl of beets, about 2 tablespoons on each.  Lightly toss with a spoon and let rest.

Lemon Ricotta Spread

1 Cup Whole Milk Ricotta

Zest of One Lemon

2 Tablespoons lemon juice

Add the ricotta, lemon zest and juice to a bowl.  Whisk until slightly fluffy.  Set aside.

Grilled Crostini

Baguette

Olive oil

See Also

Salt

Slice 16 half inch pieces of the baguette.  Brush each side lightly with olive oil and season with a touch of salt.  Using a grill or grill pan, cook until you have medium dark grill marks on each side.  Set aside.

Crostini Ingredients

1/2 Cup thinly sliced Red Onion

1/2 Cup thinly sliced Fennel

1/4 Cup chopped Pistachios

1/2 Cup Micro Greens

Fleur de Sel

Assembly

Spread about a tablespoon of the lemon ricotta on each grilled piece of baguette.  Lay 2 red beet and 2 golden beet slices on each crostini.  Sprinkle with a touch of fleur de sel. Top with fennel and red onion.  Sprinkle a few pistachios on each then a touch of the micro greens for color.  Place onto a large platter and serve.

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