The CROSTINI WITH RICOTTA AND PESTO are simple, quick appetizers that are really very tasty. Perfect to enjoy at aperitif time, perhaps accompanied by a spritz or some sparkling wine, or to serve as part of a cold buffet. Despite their simplicity, these crostini are truly exquisite: the creaminess and sweetness of the ricotta is combined with the fresh, intense flavor of the pesto, creating a perfect pairing.
In short, a fast but truly amazing dish.
SEE OTHER IDEAS FOR YOUR APERITIF:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 1 baguette
- 3/4 cup sheep ricotta (or cow's milk)
- to taste salt
- to taste black pepper
- 8 sun-dried tomatoes in oil
- 40 leaves basil (use the smaller, tender leaves)
- 6 almonds
- 4 tbsp Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Food processor
- 1 Knife
- 1 Bowl
Steps
The preparation of the CROSTINI WITH RICOTTA AND PESTO is really very easy and quick.
Start by making the pesto. Wash and thoroughly dry the basil leaves. Place the blades of the food processor in the freezer to chill them well (this will help prevent the basil from darkening during preparation).
Toast the almonds in a small pan for 5 minutes, turning them constantly to avoid burning. Then remove them from the heat and let them cool.
Put the basil, the cooled almonds, the Parmesan, a pinch of coarse salt and a drizzle of olive oil into the food processor. Pulse in intervals and add the oil in a thin stream until you obtain a smooth cream. Transfer the pesto to a container, cover it with a little more oil and set aside.
In a bowl place the ricotta (make sure it is well-drained), season with salt and pepper and work it lightly. Add two or three tablespoons of pesto and mix.
Slice the baguette into slices about 3/8 inch thick and place them in a preheated oven at 356°F (180°C) for 5 minutes to make them crispy. Alternatively, you can toast them in a cast-iron skillet.
Using two teaspoons, shape quenelles of ricotta and place them on the crostini. Decorate the ricotta and pesto crostini with a piece of sun-dried tomato in oil and plate them.
