CROSTINI WITH RICOTTA AND PINK PEPPERCORNS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
WINEY FIGS, PROSCIUTTO AND RICOTTA CROSTINI
This is a combination of some of my favorite Italian ingredients and it works incredibly well. I love the creaminess of the ricotta with the sweet acidity of the wine-poached figs. That's why I always go with full-fat ricotta.
Provided by Dave Lieberman
Categories appetizer
Time 38m
Yield 15 crostini
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
- Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
- Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
- Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.
PEACH, PROSCIUTTO & RICOTTA CROSTINI
Provided by Bon Appétit Test Kitchen
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Grill bread slices.
- Halve, pit, and thinly slice peach.
- Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
PROSCIUTTO AND MOZZARELLA CROSTINI
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 30m
Yield 24 crostini
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Bake the slices of bread on a baking sheet until lightly browned (about 10 minutes). The slices of bread may be toasted under a broiler or on a grill instead.
- Preheat broiler. Spread the slices with green-olive paste, top with slices of prosciutto and then with the mozzarella.
- Broil the cheese until it melts. Serve hot.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 1 gram, TransFat 0 grams
RICOTTA, FIG & PROSCIUTTO CROSTINI
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
- Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
RICOTTA PROSCIUTTO CROSTINI
This appetizer is a delight not only to make but to eat. the prep time is less than 10 minutes. I have made this for a girls luncheon, an appetizer before a heavy lasagna meal and even for snacks for a sporting event. I came up with this as a way to use up leftover ricotta cheese when making lasagna.
Provided by Shamrockjulie
Categories Spreads
Time 30m
Yield 12 2 slices per person, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Slice bread into 1/4 inch rounds on a diagonal.
- Lightly coat bread with extra virgin olive oil.
- In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
- Spoon Ricotta mixture onto bread.
- Cut prosciutto into half.
- Place the prosciutto slices onto top of the Ricotta mixture.
- Slice the Roma tomatoes into small rounds.
- Place 1 slice of tomato on top of the crostini.
- Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
- Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.
Nutrition Facts : Calories 149.8, Fat 10.5, SaturatedFat 5.3, Cholesterol 27.1, Sodium 309.1, Carbohydrate 5.2, Fiber 1.6, Sugar 1.3, Protein 10.3
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