Avocado Ricotta Crostini Recipes

CRAB AND AVOCADO CROSTINI

Crab and Avocado Crostini image

Provided by Brian Boitano

Time 28m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
1 Meyer lemon, juiced
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
8 ounces lump crabmeat

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

Avocado Ricotta Crostini image

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

Ingredients

1 baguette, sliced
2 drizzles olive oil, or to taste
1 large ripe Hass avocado
¾ cup ricotta cheese, or more to taste
½ lemon, juiced
1 tablespoon finely sliced fresh basil
kosher salt to taste
1 pinch cayenne pepper, or to taste
1 cup cherry tomatoes, sliced, or to taste
5 radishes, sliced, or to taste
1 pinch flaky sea salt
1 teaspoon snipped fresh chives

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

Avocado Ricotta Crostini image

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

Ingredients

1 baguette, sliced
2 drizzles olive oil, or to taste
1 large ripe Hass avocado
¾ cup ricotta cheese, or more to taste
½ lemon, juiced
1 tablespoon finely sliced fresh basil
kosher salt to taste
1 pinch cayenne pepper, or to taste
1 cup cherry tomatoes, sliced, or to taste
5 radishes, sliced, or to taste
1 pinch flaky sea salt
1 teaspoon snipped fresh chives

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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