logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Italian Food Site

BellaOnline's Italian Food Editor

g

Ricotta Crostini Recipes

Guest Author - Paula Laurita

These crostini make tasty appetizers and are ultra fast to make. They also make great light lunches.

Ricotta & Goat Cheese Crostini Recipe

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

  1. In a bowl mix together the ricotta, chèvre, mustard, olive oil, basil, sundried tomatoes, and red pepper flakes.
  2. Allow the cheese mixture to rest for 30 minutes.
  3. Toast bread slices.
  4. Spread a small amount of the cheese mixture on each slice.
  5. Arrange on a platter and serve.

Ricotta & Arugula Crostini Recipe

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

  1. 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.
  2. Lay the tomato slices on a baking sheet.
  3. Broil the tomatoes until they begin to brown, about 5 minutes.
  4. Mix together the ricotta cheese and lemon zest into the olive oil.
  5. Stir in the chopped arugula.
  6. Toast the bread slices.
  7. Spread a small amount of the cheese-arugula mixture on each slice of toast.
  8. 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.

Add Ricotta+Crostini+Recipes to Twitter Add Ricotta+Crostini+Recipes to Facebook Add Ricotta+Crostini+Recipes to MySpace Add Ricotta+Crostini+Recipes to Del.icio.us Digg Ricotta+Crostini+Recipes Add Ricotta+Crostini+Recipes to Yahoo My Web Add Ricotta+Crostini+Recipes to Google Bookmarks Add Ricotta+Crostini+Recipes to Stumbleupon Add Ricotta+Crostini+Recipes to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Italian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

g


g features
What Is Gelato?

Ziti al Forno - Baked Ziti Recipe

Cioppino - Italian Fish Stew Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor