*Crostini w/ Ricotta & Goat Cheese
Organic Basil Bunch, ea. THUMBNAIL
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Lemon, ea. THUMBNAIL
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Crostini with Ricotta and Goat Cheese

24 (1/2-inch-thick) slices baguette bread
3 tablespoons olive oil, divided
4 ounces soft fresh goat cheese
1/4 cup whole milk ricotta cheese
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely grated  lemon  peel
Salt and pepper

4 large basil leaves cut into long ribbons for garnish (optional)                                                                                                                                                                                     

Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.
Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter, garnish with basil ribbons and serve. Serves 6

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