Beetroot and Ricotta Toast with Pistachios and Thyme

🧾 INGREDIENTSCrostini Base1 baguette, sliced into 1.5 cm (½ inch) roundsOlive oil, for brushingToppings2 medium beets, roasted and cubed150g goat cheese (soft, spreadable)1 tbsp Greek yogurt or cream (to lighten the cheese)Salt & pepper, to taste1 tbsp fresh thyme leaves3 tbsp chopped pistachiosGlaze2 tbsp honey2 tbsp pomegranate molassesPinch of saltOptional: splash of balsamic vinegar🔥 INSTRUCTIONSRoast Beets: Wrap whole beets in foil, roast at 200°C (400°F) for 45–60 min. Peel and cube once cooled.Toast Crostini: Brush baguette slices with olive oil. Bake at 200°C (400°F) for 8–10 min until golden.Whip Cheese: In a bowl, mix goat cheese with yogurt until creamy. Add salt and pepper to taste.Make Glaze: In a small saucepan, gently heat honey, pomegranate molasses, and a pinch of salt. Simmer 2–3 min until syrupy.Assemble: Spread whipped goat cheese on each crostini. Top with beet cubes, a drizzle of glaze, thyme, and crushed pistachios.Serve: Finish with a final drizzle of glaze and a pinch of flaky salt if desired.⏱️ TIMINGPrep: 15 minRoast: 45–60 minAssembly: 10 minMakes: ~18 tapas slices