Savory Baked Apples with Ricotta, Beets & Honey
Courtesy of Zimmysnook
4-8
25 minutes
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
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- 4 large Honeycrisp apples
- 2 tbsp lemon juice
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- 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
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- 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
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- Microgreens
- Drizzle of honey or hot honey
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OvenBond Quarter Sheet Pan
Provisions Mixing Bowls
Directions
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Preheat oven to 425°F (220°C).
- Toss diced beet cubes with ½ tbsp olive oil and a pinch of salt.
- Spread on a foil-lined sheet pan, cover with foil, and roast for 14–16 minutes, until mostly tender.
- Remove and let cool slightly.
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In a medium bowl, whisk together ricotta, mascarpone, egg yolk, lemon zest, chives, thyme, honey, salt, and pepper until smooth and creamy. Set aside.
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Reduce the oven to 375°F (190°C).
- Slice off the top ½ inch of each apple. Brush the tops and cored areas with lemon juice to prevent browning.
- Core the apples, leaving about ½ inch of flesh on the sides and bottom. (See tip below)
- Peel the reserved apple tops and dice them into ¼-inch cubes.
- 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.
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In a medium bowl, gently combine roasted beets, diced apple tops, candied nuts, lemon juice, honey, salt, and pepper. Set aside.
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Spoon the ricotta–mascarpone mixture into each cored apple, filling to the top.
- Add a generous spoonful of the beet & apple mixture on top, pressing gently into the cheese.
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Arrange the filled apples upright on a parchment-lined baking sheet.
- Bake for 25–30 minutes, until the apples are tender and the tops are lightly golden.
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Let cool slightly. Top with microgreens and a drizzle of honey or hot honey.
- Serve warm, whole or halved, with a glass of Chardonnay or Pinot Gris, or for a non-alcoholic pairing, try a Rosemary–Ginger Tonic.
