Summer Ricotta Crostini 3 Ways
Recipe - ShopRite of Old Bridge
Summer Ricotta Crostini 3 Ways
Prep Time5 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 baguette, sliced into 1 inch thick rounds
1/3 cup organic olive oil, divided
2 peaches, pitted and thinly sliced
2 summer squash, sliced into thin rounds
2 cups cherries, stemmed, pitted and halved
1 ½ cups organic ricotta cheese
¼ cup organic cane sugar
Juice from 1 lemon
1/4 cup organic honey, for garnish
basil, for garnish
Salt, to taste
pepper, to taste
Directions
- Preheat the oven to 350 degrees. Brush both sides of baguette slices with olive oil, then spread out on a baking sheet and bake for 10-12 minutes, flipping once halfway through. Remove from oven and let cool.
- While bread is baking, make the toppings. Stir ricotta in a small bowl with salt and pepper to taste and set aside. In another bowl, toss the cherry halves with sugar and lemon juice and set aside to macerate.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add squash slices and sauté 1-2 minutes or until just softened and beginning to brown. Remove from heat.
- When ready to assemble, spread 1-2 tsp of ricotta onto each crostini. Top crostini with either peach slices, cherries or squash.
- Garnish peach crostini with a drizzle of fresh honey and chopped mint leaves.
- Garnish squash crostini with fresh sea salt, freshly ground black pepper and fresh basil if desired.
- Serve!
5 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 350 degrees. Brush both sides of baguette slices with olive oil, then spread out on a baking sheet and bake for 10-12 minutes, flipping once halfway through. Remove from oven and let cool.
- While bread is baking, make the toppings. Stir ricotta in a small bowl with salt and pepper to taste and set aside. In another bowl, toss the cherry halves with sugar and lemon juice and set aside to macerate.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add squash slices and sauté 1-2 minutes or until just softened and beginning to brown. Remove from heat.
- When ready to assemble, spread 1-2 tsp of ricotta onto each crostini. Top crostini with either peach slices, cherries or squash.
- Garnish peach crostini with a drizzle of fresh honey and chopped mint leaves.
- Garnish squash crostini with fresh sea salt, freshly ground black pepper and fresh basil if desired.
- Serve!
