A real food platter that will not only dazzle your taste buds – but keep you well-nourished. Now that’s worth talking about. This ricotta crostini party offers the delicious balance between ricotta cheese and an assortment of both sweet and savory toppings.
If you want to go the extra mile, you could even try your hand at making your own ricotta – using some full-fat milk and heavy cream, of course.
Looking for another set of small bites? Try Tomatoes Provencal .
Ricotta Crostini Party
- 40m
- 5m
- 45m
Ingredients
- 1 small cucumber
- 1 radish bunch
- 2 fresh mint leaf sprigs
- 1 fresh dill sprig
- 1 ea leek
- 1/2 chives bunch
- 1 lemon
- 2 tbsp. butter
- 2 eggs
- 1 French baguette
- 16 oz ricotta cheese
- sea salt, to taste
- 1 tbsp. extra virgin olive oil
- 1 c blueberries
- 4 tbsp. honey
- ground black pepper, to taste
Instructions
- Thinly slice cucumbers, radish, mint, and dill. Slice leek. Mince chives. Zest lemon and slice into wedges.
- Heat butter in a pan and add the leeks. Cook until leeks are caramelized.
- Hard boil the eggs. Once cool enough to handle, peel shell off and slice egg.
- Slice baguette into 1/3 inch thick slices. Toast the slices spread generously with ricotta. Then top with:
- Hard boiled egg slices topped with chives, and sprinkled with sea salt.
- Cucumber slices, mint, and dill - drizzled with olive oil and sprinkled with sea salt.
- Leeks caramelized in butter, sprinkled with sea salt and fresh pepper.
- Radish slices sprinkled with sea salt and finished with a squeeze of lemon
- Fresh blueberries drizzled with raw honey and sprinkled with lemon zest.
Nutrition
- 695
- 24g
- 94g
- 5g
- 24g
- 13g
- 152mg
- 29g
- 893mg
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