Lemon Herb Homemade Ricotta Roasted Tomato Crostini Recipes

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HERBED RICOTTA AND TOMATO CROSTINI



Herbed Ricotta and Tomato Crostini image

Enter these Herbed Ricotta and Tomato Crostini. They take less than 10 minutes to make. Probably more along the lines of 5 minutes.

Provided by Katie

Categories     Appetizers and Snacks

Time 30m

Number Of Ingredients 10

1 cup of Whole Milk Ricotta Cheese
Fresh Basil, minced
Fresh Parsley, minced
1/2 teaspoon lemon juice
1 1/2 - 2 cups Grape Tomatoes, sliced in half
1 1/2 teaspoons olive oil
Salt and Pepper, to taste
1/2 teaspoon white balsamic vinegar
Fresh Parmesan Cheese, grated
1 loaf Whole Grain Artisan Bread, sliced

Steps:

  • In a medium bowl, combine the ricotta cheese, fresh basil, fresh parsley, lemon oil or lemon juice. Stir until well mixed. Set aside.
  • In a small bowl, combine the grape tomatoes, olive oil, balsamic vinegar, and salt and/or pepper to taste. Set aside.
  • Meanwhile, toast the whole grain bread. After toasting, spread the tops with the ricotta mixture and spoon the tomato mixture on top. Sprinkle each slice with freshly grated parmesan cheese. Enjoy immediately!

Nutrition Facts : Calories 459 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 704 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SIMPLE CROSTINI



Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
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Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
  • Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI



Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
  • For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
  • For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
  • When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI



Lemon Herb, Homemade Ricotta & Roasted Tomato Crostini image

This is such a nice fresh appetizer and so easy to make. Don't shy away because there are 3-4 steps; it is actually very very easy, and so worth making. The ricotta will last 5 days (approx) in the refrigerator, and very important is to make sure to use good fresh milk and cream. I like to top my crostini with the arugula then the ricotta and tomato, but feel free to skip the arugula. To me it is such a nice compliment to the creamy ricotta. These bite size appetizers and a bowl of soup or a salad can be dinner for me.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 30m

Yield 2-4 Servings per person 16 pieces, 4-8 serving(s)

Number Of Ingredients 22

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
cheese cloth
1 baguette, cut in thin slices (I like to cut on an angle for presentation purposes)
olive oil
1 garlic clove (optional)
1 cup arugula (optional)
2 cups ricotta cheese
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice (more or less to taste)
2 scallions, fine diced (white and green parts)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme
salt
pepper
4 -5 plum tomatoes, cut in thick slices (you should be able to get about 16 slices)
olive oil
salt
pepper

Steps:

  • Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
  • Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
  • Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
  • Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
  • Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
  • Prep time doesn't include the chilling of the ricotta.

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