Ricotta and plum crostini

Prep 10 min

Makes 4 Servings

Updated Jun 17, 2017

Ricotta-plum crostini recipe</br> 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.

Ricotta-plum crostini recipe</br> 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)

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.

Side Dish: Maple-balsamic arugula salad

Click here for full recipe.

Nutrition

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.

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Ricotta and plum crostini

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