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Four savory baked apples topped with apples, beets and honey and stuffed with a ricotta-marscarpone filling.

Savory Baked Apples with Ricotta, Beets & Honey

Ever tried serving baked apples as a savory appetizer? These Savory Baked Apples with Ricotta, Beets & Honey are a showstopping 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!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Appetizer, First Course
Cuisine Modern European / Contemporary
Servings 4 -8

Ingredients
  

Apples

  • 4 large Honeycrisp apples
  • 2 tablespoon lemon juice

Beet & Apple Mixture

  • 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 Prepare the Apples instructions
  • 1½ teaspoon lemon juice
  • 1½ teaspoon honey
  • Pinch of salt and pepper

Ricotta–Mascarpone Filling

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

Garnish

  • Microgreens
  • Drizzle of honey or hot honey

Instructions
 

Pre-roast the Beets

  • 📌TIP: To save time, you can use pre-roasted or vacuum-packed cooked beets. They’re convenient, tender, and still hold their earthy sweetness.
  • Preheat oven to 425°F (220°C).
  • Toss diced beet cubes with ½ tablespoon 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.

Make the Ricotta–Mascarpone Filling

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

Prepare the Apples

  • Reduce 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.
  • 📌TIP: To core an apple, use an apple corer, melon baller, measuring spoon and/or a sharp 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.
  • Peel the reserved apple tops and dice them into ¼-inch cubes.

Toss the Beet & Apple Mixture

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

Assemble

  • 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.

Bake

  • 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.

Garnish & Serve

  • 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.

💬We'd really appreciate your feedback!

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Keyword baked stuffed apples, recipe for stuffed baked apples, savory apple recipes, savory baked apples recipe, savory roasted apples
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