My Herbed Ricotta Crostini is a light, fresh-tasting appetiser or snack which is quickly and easily prepared. This is a simple recipe which will demonstrate how easy it is to make crostini at home.
sea salt and freshly ground black pepper - to taste
For the Topping:
1 ⅓cup(250 g) cherry tomatoesSee Note 3
1cup(250 g) ricotta cheeseSee Note 4
2tablespoonfresh basil, finely choppedSee Note 5
1tablespoonchives, finely choppedSee Note 5
sea salt and freshly ground black pepper - to taste
fresh basil leaves - to garnish
Instructions
To begin, pre-heat your oven to 180 degrees C (350 F).
To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch. Brush each side of the bread with olive oil, then season with sea salt and freshly ground black pepper.
Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Rub the toasts with garlic. Leave to cool on the baking tray.
Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
To assemble, spread a teaspoon of the herbed ricotta on the crostini, top with 2 or 3 pieces of tomato and garnish with a small basil leaf.
Notes
Choose good quality bread. Day-old bread is fine. If it is older than that, ensure that it is not too dry or the toasts will be tough and difficult to eat.
For the best flavour, use good quality olive oil. I have used extra virgin olive oil.
If you don't have cherry tomatoes, you can use grape tomatoes.
For the best flavour, use full-fat ricotta.
The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
Season to taste with salt and freshly ground black pepper.
The ricotta filling can be made up to one day ahead. If making in advance, store, covered, in the refrigerator.
The crostini can be made up to 3 days in advance. Store in an airtight container.
Please note, the nutritional information is based on one crostini. The nutritional information is an estimate only.