Traditional bruschetta is a simple dish made with grilled bread, tomatoes, and olive oil. It’s almost like the Italian version of chips and salsa. For a delicious spin, we’re using roasted beets and carrots in lieu of tomatoes. A layer of lemony ricotta is the true star of the show.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Prep and roast the carrots: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the carrot into ¼-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, tossing halfway through cooking, until soft and golden brown.
Thinly slice the baguettes on a diagonal. Thinly slice the radishes. Thinly slice the basil leaves. Zest, then halve the lemon. Dice the beets into ¼-inch cubes. Mince or grate ¼ teaspoon garlic.
Roast the beets: With about 10 minutes left on the carrots, add the beets to the baking sheet and cook for about 10 minutes, until the beets are heated through.
In a medium bowl, combine the ricotta, 1 teaspoon lemon zest, and a squeeze of lemon juice. Season with salt and pepper.
Once done, place the roasted carrots and beets into a medium bowl and toss with a drizzle of olive oil, a squeeze of lemon juice, a pinch of garlic (to taste), and a pinch of salt and pepper. Place the baguette slices on the baking sheet and place in the oven for 3-5 minutes to toast.
Spread each toast with the lemony ricotta and top with the bruschetta toppings and basil leaves. Toss the arugula and radishes with a drizzle of olive oil and a squeeze of lemon juice in one of the empty bowls. Season the radish- arugula salad with salt and pepper and serve alongside. TIP: If you have any extra roasted veggies, you can toss them into the radish- arugula salad. Enjoy!!