Crostini With Ricotta And Broccoli Rabe Recipes

FIVE QUICK RICOTTA CROSTINI RECIPES

Five Quick Ricotta Crostini Recipes image

Mediterranean cuisine is synonymous with fresh, high-quality cheeses and vegetables made in simple preparations to highlight their unique flavors. Our Ricotta Crostini Recipe is a great example of how decadent a humble slice of bread with good ricotta cheese can be!

Provided by Vicky & Ruth

Categories appetizer

Time 15m

Yield 14

Number Of Ingredients 3

Ingredients

1 loaf crusty bread, whole wheat, sourdough, country, multigrain or ciabatta
1 lb Natural and Kosher Whole Milk Ricotta
Toppings of your choice - see note or body of the post

Steps:

Cut bread into slices and toast
Spread about 2 tbsp of ricotta on each slice
Top with your topping of choice see suggestions in the notes

Nutrition Facts : ServingSize 1 crostini with 2 tbsp ricotta, Calories 204 calories, Sugar 1.2, Sodium 286, Fat 8.2, SaturatedFat 4.7, UnsaturatedFat 2, Carbohydrate 22.6, Fiber 1, Protein 10.6, Cholesterol 25.5

RICOTTA CROSTINI

Ricotta Crostini image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Makes about 12

Number Of Ingredients 7

Ingredients

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

CHARRED BROCCOLI CROSTINI

Charred Broccoli Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 baguette, cut into fifteen 1/4-inch slices
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 large or 2 small heads broccoli, cut into 1-inch florets (about 4 1/2 cups)
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons freshly grated Parmesan
1 cup whole-milk ricotta cheese
2 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons finely chopped smoked almonds

Steps:

For the crostini: Preheat the oven to 450 degrees F.
Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.

CROSTINI WITH RICOTTA AND BROCCOLI RABE

Crostini with Ricotta and Broccoli Rabe image

This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 9

Ingredients

1/2 bunch broccoli rabe
3 tablespoons olive oil
3 tablespoons water
Salt and pepper
3 tablespoons heavy cream
1 teaspoon lemon juice
1 1/2 cups whole-milk ricotta
20 crostini
Grated zest of 1 lemon

Steps:

Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet. Stir in olive oil and water; season with salt. Cover and cook over high 1 minute. Uncover and cook, stirring, until broccoli rabe is tender and water is evaporated, 4 minutes. Stir in cream and lemon juice; season with salt and pepper. Divide ricotta among crostini and top with broccoli rabe mixture and lemon zest.

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