Tofu Ricotta Crostini with Pickled Beets
This recipe was created by Veggies Save the Day for The Paisley Farm Recipe Challenge.
1 baguette (I use gluten-free)
2 Tablespoons olive oil
1/2 pound firm tofu (drained and pressed)
zest of 1/2 lemon
juice of 1/2 lemon
1 clove garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 cup Paisley Farm Sweet Pickled Beets, diced small
fresh dill for garnish
- Heat oven to 375 degrees F (190 degrees C).
- Slice the baguette crosswise into 1/4-inch thick slices. Arrange the slices on a baking sheet. Brush the tops of each slice with olive oil. Bake for 10-15 minutes until lightly toasted and golden brown. Remove the baking sheet from the oven and let the crostini cool to room temperature.
- Meanwhile, prepare the tofu ricotta by placing the drained and pressed tofu in a food processor along with the lemon zest and juice, garlic, oregano, and salt. Process until completely smooth, scraping down the sides of the bowl as necessary.
- Spread a thick layer of tofu ricotta on a piece of toasted baguette, then top with about a teaspoon of diced pickled beets and a little fresh dill. Repeat with each toast and serve immediately.