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
- 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.