BACON RICOTTA CROSTINI RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 8
Steps:
- 1.Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices. 2.Use a pastry brush to coat each side of the slices with olive oil. I actually sprayed mine because I have an olive oil mister. Sprinkle salt and pepper over one or both sides of the slices. 3.Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes. 4.Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate. 5.Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional) 6.When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon. 7.Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey.
RICOTTA CROSTINI WITH BRUSSELS SPROUTS
I love this because you can do most of it ahead of time and just finish them at the last minute. They won't crowd your stove either. By Brussels sprout "leaves", I mean peeling off the layers of leaves from the Brussels sprouts and using them as garnish. You can braise the remaining "hearts" as a side dish as well.
Provided by Alex Guarnaschelli
Categories appetizer
Time 30m
Yield 32 pieces
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano. Toss to blend and arrange them in a single layer on a baking sheet. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. In a large pot, heat the oil to 375 degrees F. Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown. Transfer them to the kitchen towel. Season with salt immediately.
- Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar. Serve immediately.
ALMOND-BACON CHEESE CROSTINI
For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. -Leondre Hermann, Stuart, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes. , Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 160mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
RICOTTA CROSTINI
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes about 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.
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