Crostini with Lemon-Basil Ricotta Spread
- Lemon-Basil Ricotta Spread
- 1 lemon
- 2 fresh basil leaves
- 1/2 cup (125 mL) ricotta cheese
- 4 oz (125 g) goat cheese
- 1/8 tsp (0.5 mL) each salt and black pepper
- 1 French demi-baguette, cut into 16 slices, ½” (1 cm) thick
- Olive oil for spritzing bread
1 crisp pear or red apple, cut into16 thin slices with Simple Slicer on #2 setting, slices cut in half
2 tbsp (30 mL) honey
2 tbsp (30 mL) dried cranberries
2½ tbsp (37 mL) toasted chopped walnuts
|Overlap two pear slice halves on each bread slice. Drizzle evenly with honey and sprinkle with cranberries and walnuts.|
¼ cup (50 mL) fig spread or preserves
1 oz (30 g) prosciutto slices, cut in half
1½ tbsp (22 mL) chopped fresh basil leaves
|Spoon scant 1 tsp (5 mL) fig spread on each bread slice. Arrange prosciutto on top; sprinkle with chopped basil.|
|Lemon-Pepper Shrimp||16 medium shelled deveined cooked shrimp, (see cook’s tip for directions) |
2 tsp (10 mL) olive oil
1 tbsp (15 mL) Lemon Pepper Rub
½ cup (125 mL) loosely packed fresh baby arugula
|Top each bread slice with 1 shrimp. Top with 1-2 arugula leaves.|
Preheat oven to 450°F (230°C). Choose a variation from the chart above.
To make the spread, use the Microplane® Zester to grate 2 tsp (10 mL) of lemon zest. Save the remaining lemon for another use.
Place the basil leaves in Manual Food Processor and process until chopped. Add the ricotta, goat cheese, lemon zest, salt, and pepper, then process just until blended.
Prepare the variation ingredients.
- 16 servings
Nutrients per serving:
(Walnut-Pear): Calories 140, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 4g, Protein 6 g
(Prosciutto-Fig): Calories 140, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 22g, Fiber 1 g, Sugars 5 g, Protein 6 g
(Lemon-Pepper Shrimp): Calories 140, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 1 g, Protein 9 g
To cook the shrimp: In a small bowl, toss the shrimp with oil and rub until it’s coated. Heat the Grill Pan over medium-high heat for 2 minutes. Add the shrimp to the pan; cook 1 to 2 minutes per side, or until the shrimp is opaque and cooked through.