If you're looking for a healthier appetizer, this is you girl. Unctuous home made ricotta, with earthy beets and drizzled with sweet, sticky and spicy honey.
Ingredients
Plant based ricotta
2 cups slivered almonds
2 tbl lemon juice
2 tsp nutritional yeast
1 tsp dried oregano
good pinch salt
3/4 cup water
Beetroot
2 large beetroot
Salt
Olive oil
Hot honey
1 tbl honey
good pinch of smoked paprika
small pinch of cayenne pepper
Wholemeal Sourdough
Method
For the ricotta, add all ingredients to a high speed blender, blend until smooth and resembling the texture of ricotta.
For the beetroot, slice very finely, massage with a little oil and salt. Lay out flat on oven trays. Cook in a 180 deg preheated oven for about 11 minutes.
To assemble
Cook toast, top with good amount of ricotta, top with beetroot then drizzle with hot honey.
Serves two plus enough ricotta left over for later. Store ricotta in fridge for up to one week.
Photo courtesy of Alex Head of Social Pantry
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