Ricotta and Chestnut Crostini
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Ricotta and Chestnut Crostini
Category
Appetizer
Servings
20
Prep Time
20 minutes
Cook Time
18 minutes
Calories
90
Author:
Giadzy
Ingredients
20 (1/4 inch) slices baguette, from 1/2 a baguette
-
1/4 cup olive oil
- 1/2 teaspoon kosher salt
1 cup whole milk ricotta cheese
-
1/3 cup chestnut cream, such as Agrimontana
- 1/2 teaspoon kosher salt
- 10 thin slices prosciutto di Parma, cut in half
For the crostini:
For the topping:*
Instructions
Preheat the oven to 350 degrees F.
- For the crostini, brush each slice of baguette evenly on both sides with the oil. Season with the salt and bake until golden brown and crispy, flipping halfway through, about 18 minutes. Remove to a wire rack and cool completely to room temperature. Store in an airtight container or resealable bag until ready to use.
- For the topping, to the bowl of a food processor, add the ricotta cheese. Puree until just smooth and creamy, about 10 seconds. And the chestnut cream and salt and puree until smooth and fluffy, another 12 seconds. Spoon the mixture into a container and refrigerate until ready to use. The mixture can be made the day before.
- When ready to serve, spoon a heaping teaspoon of the cheese mixture onto each crostini. Ribbon the prosciutto halves so they look like little fans and press gently into the pillow of ricotta. Serve immediately.
- *Cook’s note: If you have leftover cheese mixture, it is delicious served on toast the next morning sprinkled with a touch of ground cinnamon or even cocoa powder.
Nutrition
Nutrition
- Nutrition Serving Size
- 20
- per serving
- Calories
- 90
Amount/Serving
% Daily Value
- Carbs
- 6 grams
- Protein
- 3 grams
- Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 13 milligrams
- Sodium
- 176 milligrams
- Sugar
- 1 grams
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