Rosemary Ricotta Crostini
96 people added this to their Recipe Box
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 124 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 67 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 3% |
| vit A | 8% |
| vit C | 32% |
| folate | 7% |
Suggested Recipes
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12 diagonal slices (1/2 inch/1 cm thick) baguette
1 cup (250 mL) thinly sliced roasted sweet red pepper
1 cup (250 mL) shredded arugula
1 clove garlic, minced
2 tbsp (25 mL) extra-virgin olive oil
Pinch each salt and pepper
1 cup (250 mL) ricotta cheese
Rosemary Oil:
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) fresh rosemary leaves (about 1 sprig)
Preparation:
Rosemary Oil: In small saucepan, heat oil and rosemary over medium-high heat for 3 minutes or just until rosemary turns beige. Strain through fine-mesh sieve into small bowl; discard rosemary.
Place bread on baking sheet; brush tops with rosemary oil. Broil for about 1 minute or until golden; let cool.
In bowl, toss together red pepper, arugula, garlic, olive oil, salt and pepper. (Make-ahead: Cover crostini and pepper mixture separately; set aside for up to 4 hours.) Spread ricotta over each crostini; top with pepper mixture.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Italian; Vegetables; Cheese/Other Dairy; Broil; Entertaining;
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