Crostini With Ricotta And Pink Peppercorns 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 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 400 degrees F.
  • On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  • In a small bowl, whisk together the ricotta, lemon zest, 3 tablespoons olive oil, and 1/8 teaspoon salt.
  • Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, a pinch of coarse salt and a sprinkling of crushed pink peppercorns. Serve at room temperature.

CROSTINI WITH BURRATA CHEESE, PINK PEPPER, AND ARUGULA



Crostini with Burrata Cheese, Pink Pepper, and Arugula image

_Burrata_, an ultra-creamy fresh mozzarella, is available at specialty cheese shops.

Yield Makes 16

Number Of Ingredients 7

16 1/4-inch-thick baguette slices
Extra-virgin olive oil
1/2 garlic clove
Arugula leaves (about 3 ounces)
16 tablespoons burrata cheese (about 12 ounces)
2 teaspoons pink peppercorns
Fleur de sel*

Steps:

  • Preheat broiler. Place bread on baking sheet. Brush with oil; rub with garlic. Broil until golden, about 1 1/2 minutes per side. Transfer toasts to platter. Top with arugula and cheese. Drizzle with oil. Sprinkle with pepper and fleur de sel.
  • *A type of sea salt; available at some supermarkets and specialty foods stores.

RICOTTA CROSTINI



Ricotta Crostini image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes about 12

Number Of Ingredients 7

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

CROSTINI WITH RICOTTA AND RED-ONION JAM



Crostini with Ricotta and Red-Onion Jam image

The rich acidity of the onion jam blends nicely with the ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 thinly sliced medium red onion
2 tablespoons sugar
Salt and pepper
3 tablespoons dry red wine
2 teaspoons red-wine vinegar
1 1/2 cups whole-milk ricotta
20 crostini

Steps:

  • In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.

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