Whipped Ricotta Crostini Recipes
ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
WHIPPED RICOTTA & CROSTINI
Whipped ricotta is the perfect appetizer for late spring and summer. The dill pollen really comes through in this creamy recipe. You can modify this with other flavors like roasted garlic, fresh mint, or crushed fennel seed. Serve this ricotta fancied up on crostini, or as a dip for veggie sticks and crackers. This ricotta recipe also makes an outstanding base for huge chunks of late-summer tomatoes.
Provided by Geoff Marshall
Number Of Ingredients 18
Steps:
- For the crostini:Preheat oven to 400FSlice baguette into 1/4-inch-thick chips. Brush each side of the bread slices with a generous amount of oil. Season with salt and garlic powder. Bake in the oven for 7-10 minutes, flipping them halfway through. Crostini should be golden brown and crunchy.For the marinated tomatoes:Whisk together olive oil, balsamic vinegar, salt, and pepper in a small mixing bowl.Add sliced tomatoes to the bowl and give them a gentle toss so everything is coated. Set aside.For the ricotta:Whip ricotta in a standing mixer on medium-high for about 2 minutes until it is fluffy.Fold in olive oil, dill pollen, salt, pepper, and the optional lemon zest.Taste the ricotta mixture, adjust salt to taste.Assembly:Spread ricotta over each crostini. Add a couple marinated tomato over each crostini, and finish with additional dill pollen if desired. You can also drizzle some of the leftover tomato dressing over each crostini.
RICOTTA CROSTINI
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes about 12
Number Of Ingredients 7
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.
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