I prepped this simple crostini as an appetizer/side for dinner the other night. My inspiration for the spread came from one of the ravioli fillings I made a while back. However, instead of using store-bought rosemary, I was able to procure some fresh rosemary from our little herb garden outside. And I think I only got bit by about 10 mosquitoes (they are quite nuts this year) while harvesting it. Ah, the trials and tribulations I must go through to use fresh ingredients!
Rosemary Ricotta-Goat Cheese Crostini
makes 2+ servings
sourdough bread loaf, cut into slices (I just cut four slices for our servings)
3 tablespoons ricotta cheese
3 tablespoons goat cheese
fine sea salt
freshly ground black pepper
1/2 teaspoon finely chopped fresh rosemary
2 cloves garlic, pressed
1. Turn on your oven's broiler. Make sure an oven rack is located near to the broiler.
2. Place the slices of sourdough bread on a baking sheet.
3. Put the baking sheet under the broiler and heat the bread slices until lightly toasted. Remove from the oven.
4. In a small bowl, mix together the ricotta and goat cheeses. Season with salt and pepper to taste.
5. Stir in the finely chopped rosemary and pressed garlic.
6. Spread a generous amount of the rosemary-cheese mixture atop each slice of toasted bread.
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