*Crostini w/ Ricotta & Goat Cheese
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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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