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.
ROASTED BEET & YUZU PONZU CROSTINI
3 Medium Golden Beets
3 Medium Red Beets
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.
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.
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
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.