Avocado Ricotta Crostini Recipes
CRAB AND AVOCADO CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
- In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
- Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.
AVOCADO RICOTTA CROSTINI
When I saw avocado and ricotta cheese being combined on a menu recently, I was intrigued. Not enough to order it, but enough to buy the ingredients for this homemade version! I found this to be a very delicious combination that was sort of unusual, and yet familiar, at the same time. These beauties would make for a great appetizer or snack in time for the height of entertaining season. Start spreading the news!
Provided by Chef John
Categories Canapes and Crostini
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.
- Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.
- Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.
- Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 23.6 g, Fat 5.9 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 302.3 mg, Sugar 1.3 g
AVOCADO RICOTTA CROSTINI
When I saw avocado and ricotta cheese being combined on a menu recently, I was intrigued. Not enough to order it, but enough to buy the ingredients for this homemade version! I found this to be a very delicious combination that was sort of unusual, and yet familiar, at the same time. These beauties would make for a great appetizer or snack in time for the height of entertaining season. Start spreading the news!
Provided by Chef John
Categories Canapes and Crostini
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.
- Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.
- Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.
- Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 23.6 g, Fat 5.9 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 302.3 mg, Sugar 1.3 g
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