Balsamic beetroot & ricotta toasts
Calorie controlled cooking spray
300 g, cooked , not in vinegar, drained and cut into thin wedges
1 teaspoons, level
White French Stick
125 g, cut into 18 x 5mm rounds
1 clove(s), halved
½ zest(s) of 1, grated
- Mist a nonstick frying pan with cooking spray and cook the beetroot over a medium heat for 2-3 minutes. Add the balsamic vinegar and cumin seeds, then increase the heat to medium high and cook for 2-3 minutes, stirring, until the beetroot is sticky.
- Preheat the grill to high. Mist the sliced baguette with cooking spray and rub with the cut sides of the garlic. Grill for 1-2 minutes, turning once, until just golden then arrange on a serving platter.
- Combine the ricotta with the lemon zest, then season and spoon onto the toasts. Top with 40g watercress leaves and the balsamic beetroot. Serve 3 toasts per person.