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Ricotta Crostini 3 Ways

Ricotta Crostini 3 Ways


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Prep
15 min
Cook
35 min
Ingredients

For all crostini:

2 baguettes, sliced 1/2" thick

1 pound whole milk ricotta

 

Asparagus & Tasso Crostini

1/2 pound fresh asparagus, trimmed to 3-inch pieces

2 tablespoons organic olive oil

1/2 cup organic maple syrup

1/4 pound Tasso ham, sliced thin

8 leaves organic fresh sage

 

Blackberry & Agave Crostini

24 blackberries

1 tablespoon lime zest

1/4 cup agave syrup

8 organic fresh mint leaves

 

Tomato & Parmesan Crostini

6 Roma tomatoes, sliced into 4 slices each

8 organic fresh basil leaves

1/2 pound Parmigiano Reggiano cheese, sliced using a vegetable peeler

1/2 teaspoon crushed red pepper flakes

Directions

Preheat oven to 300°F. Place the sliced baguette on a baking sheet in oven until golden brown and dry, about 8 minutes. Turn up the oven to 375°F, and toss asparagus in olive oil and roast for 15 minutes, until tender.

To assemble the toasts:

Asparagus & Tasso:

Roast the asparagus with the olive oil in a 375°F oven for 10-12 minutes until tender.

Top 8 slices of the baguette with 1 tablespoon of ricotta. Place 2 pieces of asparagus on each, topped with 2 slices of Tasso ham, and finish with a drizzle of maple syrup and a safe leaf on each. Blackberry & Agave: Top 8 slices of the baguette with 1 tablespoon of ricotta. Place 3 blackberries on each piece, then sprinkle each with lime zest, a drizzle of agave syrup and a mint leaf. Tomato & Parmesan: Top 8 slices of the baguette with 1 tablespoon of ricotta. Place a basil leaf and tomato slice on each piece, then top with several slices of Parmigiano cheese and a sprinkling of red pepper flakes.