Crostini with Lemon-Basil Ricotta Spread

Name: Crostini with Lemon-Basil Ricotta Spread
Yield: 16 servings
Ingredients: 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

Prep 25 min

Cook 5 min

Ready in 30 min

These Crostini have lot's of fun topping options! Serve them at your next event like Thanksgiving, Mother's Day and Wedding Showers!

Ingredients

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

Variation	Ingredients	Finish
Walnut-Pear	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.
Prosciutto-Fig	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.

Directions

Preheat oven to 450°F (230°C). Choose a variation from the chart above.
To make the spread, zest the lemon to measure 2 tsp (10 mL).Save the remaining lemon for another use.
In a small mixing bowl mix together basil, ricotta, goat cheese, lemon zest, salt, and pepper.
Place bread on the Stone Serving Tray or Large Entertaining Platter; lightly spray or brush the bread with oil.Bake for 5-6 minutes, or until the bread is lightly browned.
Prepare the variation ingredients.
Remove the platter from the oven. Evenly divide ricotta mixture onto the bread slices. Finish according to chart.

Yield:

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

Cook's Tips:

To cook the shrimp: In a small bowl, toss the shrimp with oil and rub until it’s coated. Heat a grill panover 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.