Ricotta Crostini 3 Ways
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
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
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.