First, you might be asking what the difference is between bruschetta and crostini. Crostini are sliced and toasted from a smaller, round, finer-textured bread, more like a white bread baguette. Crostini directly translates to “little crusts”. Learn how to make crostini very easily by following this simple recipe, which has 5 different fresh toppings. Ricotta crostini are perfect for a summer snack board. This recipe includes 5 different fresh summer toppings for the best snack platter. Make this super easy, but visually impressive, crostini for your next get-together.
Ingredients
Directions
Ingredients
For the Ricotta Crostinis
1 rustic, artisan-style ciabatta or baguette, sliced (from the Food Lover’s Bakery)
500g ricotta cheese
Salt and ground black pepper
Zest of 2 lemons
For the Toppings
Topping 1: A handful of fresh gooseberries, some cut in half. Gooseberry jam
Topping 2: 1 green apple, julienned. A handful of toasted walnuts
Topping 3: A handful of fresh strawberries, cut in half. Pomegranate rubies
Topping 4: 2 dessert peaches, pitted, sliced and grilled. 6 slices prosciutto. A small handful of pumpkin seeds
Topping 5: A handful of blueberries. Coconut flakes, toasted
Directions
Toast the ciabatta slices under the grill on both sides. (180℃ for about 5-10minutes. Keep an eye on them.)
Remove from the oven and drizzle with a little olive oil.
In a bowl combine the ricotta and lemon zest, adding salt and pepper to taste.
Spread the ricotta mixture onto each piece of toasted ciabatta followed by each of the above toppings. To finish, top all of the crostini with a mix of micro herbs.
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