Ricotta and plum crostini

Prep 10 min
Makes 4 Servings

These fruity and creamy crostini slices pair perfectly with a side of maple-balsamic arugula salad for a satisfying lunch or light vegetarian dinner.



3/4 cup
extra-smooth ricotta
1/8 tsp
12 thick slices
of baguette, diagonally sliced, 1/4-in. thick (about 1/3 baguette)
ripe plum, cut into 12 wedges


  • Position oven rack in upper third of oven. Preheat broiler.
  • Stir ricotta with salt in a medium bowl. Season with pepper. Arrange baguette slices on a baking sheet. Spoon 2 heaping tbsp ricotta mixture on each baguette slice. Broil in upper third of oven until ricotta is warmed through, 2 to 4 min. Top each slice with a plum wedge. Serve with Maple-balsamic arugula salad.

Side Dish: Maple-balsamic arugula salad

Click here for full recipe.


Calories 139
Protein 6 g
Carbohydrates 15 g
Fat 6 g
Fibre 1 g
Sodium 268 mg

Wine Pairings

Pair it with: A crisp, cool white.
This bright and refreshing sauvignon blanc from Bordeaux – mostly known for its reds – is a perfect complement to the ricotta and tangy balsamic. Its flavours also mirror the green, peppery arugula. Our pick: 2010 François Lurton Sauvignon Blanc, France, $12.

Issue: September 2012

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Photo credit: Ricotta-plum crostini recipe</br> Photo by Roberto Caruso

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