Our favorite Monmouth County food blogger, Nicole Todd of Sea Salt + Honey, sends us another yummy recipe perfect for backyard entertaining this summer!
The last few days have been HOT here on the East Coast, and with the increased cooking that came with quarantine, I’m already on no-cook mode for dinner. These Whipped Ricotta Crostini are so easy and involve zero cooking. (Okay, you need to toast the baguette but that takes 2 minutes!) The prep for them is almost too simple to call a “recipe” but I had to share my method with you because it has become my new favorite supper! The ricotta is creamy and sweet and the tomatoes burst with acidity in your mouth. Plate the crostini with a side salad to round out a meal, or serve them as a yummy summer appetizer—they’d make a beautiful prelude to any dinner.
Whipped Ricotta Crostini with Cherry Tomatoes
recipe by Sea Salt + Honey
Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 2 minutes to toast baguette
1 1/2 cups fresh ricotta
2 cups cherry tomatoes, halved
2 cloves garlic, smashed
1 baguette, broken into four pieces, then sliced so you end with eight pieces that look like open-faced sandwiches
extra virgin olive oil
freshly cracked black pepper
Preheat your broiler.
Toss the cherry tomatoes with 2 tbsp olive oil, 1/4 tsp. salt, and a pinch of black pepper. Adjust seasoning as needed. Set aside.
Using a whisk, whip the ricotta with 1/2 tsp. salt and 1/4 tsp. pepper until light and fluffy. (I like to taste the ricotta first to determine how much salt it should get. Add more as needed!)
Lay the baguettes on a baking sheet face down. Toast for 1 minute. Flip them face up, toast for 1 minute more.
Rub the open-faced baguettes with the garlic cloves, then discard garlic. Spread crostini with ricotta, then top with tomatoes. Serve immediately.
NOTE: These would be great with little additions like chopped basil, a squeeze of lemon juice, or a drizzle of balsamic vinegar. Go ahead and get creative!
Check out more of Nicole’s recipes on her site, Sea Salt + Honey Blog