Savory Baked Apples with Ricotta, Beets & Honey

star
Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Titanium x Tyler Florence Cookware Set, 41-Piece

$4,999.95 USD $6,804.95 USD Save $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Medium (11-Inch)

$350.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · 2-piece set (8.5-Inch & 11-Inch)

$449.95 USD $650.00 USD Save $200.05
Savory Baked Apples with Ricotta, Beets & Honey

Savory Baked Apples with Ricotta, Beets & Honey

Courtesy of Zimmysnook

Servings

4-8

Prep Time

25 minutes

Cook Time

45 minutes

Ever tried serving baked apples as a savory appetizer? These Savory Baked Apples with Ricotta, Beets & Honey are a show stopping way to impress guests with minimal effort. The creamy ricotta–mascarpone filling melts into the tender apple, while roasted beets and candied nuts add earthy sweetness and crunch. Perfect for a cozy dinner party or holiday gathering!

Ingredients

    blank

    • 4 large Honeycrisp apples
    • 2 tbsp lemon juice

    blank

    • 2 small beets (about 1 cup diced), peeled and cut into ¼-inch cubes (pre-roasted or instructions below) 
    • ½ tablespoon olive oil, for roasting the beets
    • Diced apples (*See step #3 in the instructions)
    • 1½ tsp lemon juice
    • 1½ tsp honey
    • Pinch of salt and pepper

    blank

    • 1 cup ricotta cheese (drained if needed)
    • ¼ cup mascarpone
    • 1 egg yolk
    • Zest of 1½ large lemons
    • 2 tbsp candied walnuts or almonds, roughly chopped
    • 1½ tbsp finely chopped chives
    • 1½ tsp finely chopped thyme
    • 1 tbsp honey
    • Pinch of salt and pepper

    blank

    • Microgreens
    • Drizzle of honey or hot honey

    blank

    • OvenBond Quarter Sheet Pan

    • Provisions Mixing Bowls

    Directions

      blank

      1. Preheat oven to 425°F (220°C).

      2. Toss diced beet cubes with ½ tbsp olive oil and a pinch of salt.
      3. Spread on a foil-lined sheet pan, cover with foil, and roast for 14–16 minutes, until mostly tender.
      4. Remove and let cool slightly.

      blank

      1. In a medium bowl, whisk together ricotta, mascarpone, egg yolk, lemon zest, chives, thyme, honey, salt, and pepper until smooth and creamy. Set aside.

      blank

      1. Reduce the oven to 375°F (190°C).

      2. Slice off the top ½ inch of each apple. Brush the tops and cored areas with lemon juice to prevent browning.
      3. Core the apples, leaving about ½ inch of flesh on the sides and bottom. (See tip below)
      4. Peel the reserved apple tops and dice them into ¼-inch cubes.
      5. Tip: To core an apple, use an apple corer, melon baller, measuring spoon and/or a small paring knife. Start by cutting around the stem, then scoop out the center with a spoon, being careful not to pierce the bottom. You want a hollow center about the size of a golf ball to hold the filling.

      blank

      1. In a medium bowl, gently combine roasted beets, diced apple tops, candied nuts, lemon juice, honey, salt, and pepper. Set aside.

      blank

      1. Spoon the ricotta–mascarpone mixture into each cored apple, filling to the top.

      2. Add a generous spoonful of the beet & apple mixture on top, pressing gently into the cheese.

      blank

      1. Arrange the filled apples upright on a parchment-lined baking sheet.

      2. Bake for 25–30 minutes, until the apples are tender and the tops are lightly golden.

      blank

      1. Let cool slightly. Top with microgreens and a drizzle of honey or hot honey.

      2. Serve warm, whole or halved, with a glass of Chardonnay or Pinot Gris, or for a non-alcoholic pairing, try a Rosemary–Ginger Tonic.