Whipped ricotta toast with pickled rhubarb and grated beets from Open Kitchen: Inspired Food for Casual Gatherings (page 49) by Susan Spungen

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Notes about this recipe

  • SheilaS on February 15, 2024

    No rhubarb available so I cast a net for subs and ended up pickling a mix of apple slices and halved fresh cranberries instead of sliced rhubarb stalks. The grated raw beets add an earthy flavor and chewy texture. Sort of odd, although not unpleasant with the creamy ricotta and tangy pickle. This is supposed to be a party appetizer and it's quite pretty but it seems like a dangerous choice both for the guests' clothing and the host's upholstery

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