Crostini With Ricotta And Goat Cheese Recipes

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CROSTINI WITH RICOTTA AND PINK PEPPERCORNS



Crostini with Ricotta and Pink Peppercorns image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 16 to 20 crostini

Number Of Ingredients 10

1/2 baguette
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 cup honey
1 1/2 tablespoons flaky salt, such as Maldon
2 tablespoons pink peppercorns, crushed

Steps:

  • Make the crostini: Preheat the oven to 400 degrees F. Cut the baguette on a slight bias into 1/4-inch slices. Brush each slice with the olive oil and place on a baking sheet. Sprinkle with the kosher salt and bake for 10 to 12 minutes, or until golden brown and crunchy. Set aside to cool.
  • Assemble the crostini: In a small bowl, whisk together the ricotta, lemon zest, olive oil and kosher salt. Once the crostini are cool, top each one with 1 heaping tablespoon of the ricotta mixture, a drizzle of honey, a pinch of flaky salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

GOAT CHEESE CROSTINI



Goat Cheese Crostini image

My husband got this crostini recipe from a friend at work. At first, I thought the flavors wouldn't work well together, but they blend deliciously! -Rebecca Ebeling, Nevada City, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 32 appetizers.

Number Of Ingredients 5

1 cup crumbled goat cheese
1 teaspoon minced fresh rosemary
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices and toasted
3 tablespoons honey
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.

Nutrition Facts :

GOAT CHEESE-PESTO CROSTINI



Goat Cheese-Pesto Crostini image

Guests will think you fussed over these elegant appetizers-but the recipe conveniently calls for jarred pesto.-Cindie Haras, Boca Raton, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

6 tablespoons olive oil
6 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese
1 French bread baguette (10-1/2 ounces), cut into 24 slices
8 bacon strips, diced
1 package (4 ounces) herbed goat cheese
1/2 cup fresh arugula or baby spinach, finely chopped
3 tablespoons pine nuts, toasted

Steps:

  • In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.

Nutrition Facts : Calories 137 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

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