Ricotta and plum crostini
Chatelaine
Ricotta-plum crostini recipe Photo by Roberto Caruso
These fruity and creamy crostini slices pair perfectly with a side of maple-balsamic arugula salad for a satisfying lunch or light vegetarian dinner.
Ingredients
-
3/4 cup
extra-smooth
ricotta
-
1/8 tsp
salt
-
12 thick slices
of
baguette
, diagonally sliced, 1/4-in. thick (about 1/3 baguette)
-
1
ripe
plum
, cut into 12 wedges
Instructions
- 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.
Nutrition (per serving)
- Calories
- 139,
- Protein
- 6 g,
- Carbohydrates
- 15 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 268 mg.
Wine Pairings
RICOTTA-PLUM CROSTINI
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.
Side Dish: Maple-balsamic arugula salad
Click here for full recipe.
