The very word crostini is enough to make some people drool all over themselves. That simple combination of bread + whatever has infinite possibilities. It’s a blank canvas for creativity and deliciousness. It can be delicate and sophisticated, or it can be a sledgehammer of flavor that knocks you on your ass. Today we’re sharing a set of crostini recipes on the lighter side of the flavor scale that center on one of my favorite ingredients – ricotta. These crostini are rich, creamy, very simple to make, and the perfect summertime snack that highlight the yummy fruits and vegetables available right now. Julia and I had a lot of fun putting these little things together partially because we paired our crostini with a bottle of crispy rosé. I highly recommend you do the same.
Most of you are probably familiar with mass-produced super bland ricottas like Polly-o and Sorrento. Step your cheese game up and check your local Italian market or Whole Foods for higher quality ricotta. The difference in flavor will blow your mind; think of string cheese and compare it to a ball of glorious fresh mozzarella, and that is basically the equivalent relationship between mediocre and quality ricotta. These recipes are extremely simple and are more of a template for you guys to make your own ricotta crostini. Get creative! And stick to quality ingredients; a good baguette, real-deal cured meats, and farm fresh fruits and vegetables will make all the difference.
- 4 slices Baguette lightly toasted
- 4 tablespoons Ricotta
- 4 slices Proscuitto
- 1 whole Pear sliced
- 1 tbsp Balsamic Reduction
- 4 slices Baguette lightly toasted
- 4 tablespoons Ricotta
- 1 handful cherry tomatoes cut into thirds or fourths
- 1 bunch basil leaves torn
- 1 tbsp Balsamic vinegar
- black pepper to taste
- olive oil lightly drizzled
- Slice a baguette and lightly brush with olive oil; set your oven to 350 degrees and cook for about 5 minutes - you could also grill your bread if convenient
- Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
- Slice your pear and add to the bread - we used 3 slices of pear per slice
- Gently fold your prosciutto so it fits onto the bread and add to the crostini
- In a small sauce pan heat a 1/4 cup of balsamic vinegar on medium high heat until it thickens; pour over top. Voila!
- With a mandolin or knife thinly slice the cucumber
- Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
- Add an even amount of cucumber to each piece of bread
- Generously zest a lemon over the cucumber
- Sprinkle a few grains sea salt over top
- Slice your cherry tomatoes as small or large as you wish; larger tomatoes can also be used
- Lightly toss your tomatoes in a mixture of olive oil and balsamic vinegar
- Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
- Place your tomatoes onto the bread
- Tear fresh basil and gently place over top
- Sprinkle with black pepper and salt to-taste
- Thinly slice a ripe nectarine into small wedges
- Apply 1 generous tablespoon of ricotta to your toasted slices of bread and evenly spread
- Add your nectarine slices to the crostini
- Drizzle honey over top and enjoy
