Wine Jelly Crostini Recipe – Giadzy

Name: Wine Jelly Crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 baguette; 1/4 cup olive oil, (plus 2 tablespoons, divided); 1/2 teaspoon plus 1/8 teaspoon kosher salt; 1 cup ricotta cheese; ½ cup red or white wine jelly; fresh thyme sprigs, (to garnish)

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These crostini star one of our favorite ingredients we sell in the Giadzy shop: Italian wine jellies from the tippy top of Italy, in Piedmont (we have a Dolcetto red wine, and a Moscato white wine!) Mariangela Prunotto is dedicated to organic farming and using the best quality fruit possible, and as a result, these jams are packed with sweet, natural flavors of Italy... and they're divine with soft cheeses, like ricotta!

We gave it a taste test on these simple ricotta crostini, and guys? It's divine. These flavors are absolutely beautiful together. Crispy crostini, whipped ricotta and these subtly sweet jams are a perfect match.

We recommend giving both jams a try - they each bring something a little different to the table, making it extra fun to go back and forth between crostini. The Moscato Jelly has a more refreshing, floral and slightly citrus-y flavor, while the Dolcetto brings more earthy richness.

Wine Jelly Crostini

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

1/2 baguette
1/4 cup olive oil, (plus 2 tablespoons, divided)

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1/2 teaspoon plus 1/8 teaspoon kosher salt
1 cup ricotta cheese
½ cup red or white wine jelly

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fresh thyme sprigs, (to garnish)

Instructions

Preheat the oven to 400 degrees F.
On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet and sprinkle with the 1/2 teaspoon
salt. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
In a small bowl, whisk together the ricotta, 2 tablespoons olive oil, and 1/8 teaspoon salt.
Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture, and a dollop of wine jelly. Top with fresh thyme. Serve at room temperature.