Whipped Ricotta Crostini
These Whipped Ricotta Crostini with sliced apricots are sweet, flavorful and a refreshing summer appetizer!
Course: Appetizer, Dessert
Cuisine: Mediterranean
Keyword: crostini, ricotta
Servings: 12
Calories: 169kcal
- 120 g fresh whole-milk ricotta (½ cup)
- 2½ tbsp. honey
- 3 tbsp. olive oil extra-virgin (divided)
- 1 large ciabatta day-old, sliced into ¼-½ inch slices (or baguette, or rustic bread)
- 2 medium peaches peeled and cut into wedges
- 2 tbsp. pistachio coarsely crushed (optional)
- 8-16 fresh basil leaves (or fresh mint)
Place ricotta, honey and 1 tbsp. olive oil in a medium size bowl and whisk well until smooth and creamy (1-2 minutes).
Slice ciabatta diagonally into ¼ to ½ inch thick slices. Brush one side of each slice with olive oil using a pastry brush.
Heat a non-stick skillet on medium-high and toast ciabatta slices (oiled-side down) for 2-3 minutes until golden brown. Transfer to a serving plate.
Using the same skillet on low heat, place peach slices and heat for 2-3 minutes until softened. (You might want to skip this step if using other types of fruit).
Spread 2-3 tsp. of whipped ricotta mixture on each crostini (cooked side) and top with peaches, crushed pistachio, and basil (optional).
Calories: 169kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 192mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg