Crostini with two toppings
SERVES: 6
PREP TIME: 15 MINS
COOKING TIME: 15 MINS
INGREDIENTS & METHOD:
Goats Cheese Topping
Ricotta Topping
Preheat oven to 200C.
Slice the baguette into 1 – 2 cm slices. You can do it on the diagonal if you wish to get more surface room for toppings.
Brush both sides with olive oil and sprinkle with salt.
Place in a single layer on a baking sheet and bake for 6 – 8 minutes or until super crisp and golden.
Once cooled, place in an airtight container until ready to use.
Goats Cheese Topping
In a mini food processor (or with a hand beater) whip the goats cheese and add a tablespoon of olive oil or cream in until you get a nice spreadable consistency. Keep drizzling in the oil or cream until it feels nice and whipped.
Spread the crostini with the goats cheese and top with fresh thyme leaves and a generous drizzle of honey.
Ricotta Topping
Mix the ricotta, parmesan and lemon juice in a bowl or mini food processor. Season to taste with salt and pepper.
Spread a good dollop of the mixture into the crostini then top with a couple of slices of pear, some prosciutto and a few rocket leaves on top.
Drizzle with some olive oil just before serving.
Recipe created for Yealands Supper Club by Burnt Butter Table.
Goats Cheese Crostini Wine match: Yealands Reserve Rosé.
Ricotta Crostini Wine match: Yealands Estate Single Vineyard Albariño.
