These crostini make tasty appetizers and are ultra fast to make. They also make great light lunches.
Ingredients
- 1/2 cup part-skim ricotta cheese
- 1/2 cup chèvre cheese
- 2 Tbs Dijon mustard
- 1 Tbs extra-virgin olive oil
- 2 Tbs fresh basil, chopped
- 1 Tbs sundried tomatoes, julienned
- 1/8 tsp red pepper flakes
- 1 loaf crusty Italian bread, cut into 1/4" thick slices
Directions
- In a bowl mix together the ricotta, chèvre, mustard, olive oil, basil, sundried tomatoes, and red pepper flakes.
- Allow the cheese mixture to rest for 30 minutes.
- Toast bread slices.
- Spread a small amount of the cheese mixture on each slice.
- Arrange on a platter and serve.
Ingredients
- 2 Tbs extra-virgin olive oil
- 4 cloves garlic, minced
- 1/4 tsp salt
- 1/4 black pepper, freshly ground
- 8 plum tomatoes, quartered lengthwise
- 1 cup part-skim ricotta cheese
- 1 tsp lemon zest, grated
- 1 loaf crusty Italian bread, cut into 1/4" thick slices
- 1/2 cup fresh arugula, coarsley chopped
Directions
- In a medium sized bowl whisk together the olive oil, salt, pepper, and minced garlic. Add the tomatoes and gently toss in the olive oil.
- Lay the tomato slices on a baking sheet.
- Broil the tomatoes until they begin to brown, about 5 minutes.
- Mix together the ricotta cheese and lemon zest into the olive oil.
- Stir in the chopped arugula.
- Toast the bread slices.
- Spread a small amount of the cheese-arugula mixture on each slice of toast.
- Top the cheese-arugula mixture with a piece of tomato.
Note: Crostini means "little toasts" in Italian. Good crostini shouldn't be too big. If necessary cut your bread slices before toasting.