Ricotta And Peach Crostini With Pistachios Recipes

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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

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 AND PEACH CROSTINI WITH PISTACHIOS



Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Categories     quick, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, more for brushing
2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thick
3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
1 1/2 cups baby arugula, about 3 ounces
3/4 cup fresh ricotta
3 tablespoons toasted pistachios, chopped
Flaky sea salt, for sprinkling

Steps:

  • In a medium bowl, whisk lemon juice, salt and pepper. Add oil and whisk again. Place peaches in another bowl and toss with half the vinaigrette.
  • Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
  • Add arugula to bowl of remaining vinaigrette and toss.
  • Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 140 milligrams, Sugar 4 grams, TransFat 0 grams

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