Friday, June 11, 2010
Crostini with Chive-Scented Ricotta
Another winner from Local Flavors by Deborah Madison! It never ceases to amaze me when a few simple ingredients can work in harmony to dance on your tongue.
And easy! An amazing appetizer, elegant on the plate, crunchy in the mouth, shouts of pleasure floating in the night sky....
Ok - maybe a bit over the top, but it really tastes good! Use some imagination for versatility. Use as a dip and serve with celery. Basil would be a tasty substitute for the chives. For a Latin kick, chop chipotle peppers into the mix. What a pretty color that would make too.
With your creativity, they sky's the limit!
Crostini with Chive-Scented Ricotta (Adapted from Deborah Madison)
2 cup fresh cow of sheep's milk ricotta
2 T olive oil (I used much less - more like 1 T)
sea salt and fresh pepper (the amount of salt you need will depend on how salty your cheese is. Start conservatively then taste and adjust)
1/4 cup finely snipped chives
20 slices baguette, ciabatta or nutty, dense whole grain bread
Mix the ricotta, oil, salt and pepper and chives together. Toast the bread in a 400 oven for 5-8 minutes. Spread the ricotta on top and enjoy!