BRUSCHETTA WITH RICOTTA-LEMON SPREAD
This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
- Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.
BLUEBERRY LEMON RICOTTA BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
- For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
- For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
- For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.
HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
Provided by Esther Clark
Categories Lunch, Side dish
Time 2h20m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
- Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.
Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
Would you like a slice of a delicate and elegant dessert? Let me offer you an Italian-style crostata filled with two layers of heavenly, tender, lemony creams topped with sour-sweet berries. Mmmm the dessert feels so light and airy and delicious. I foresee your desire for another slice. Please do not hesitate and help yourself with more. Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.
Provided by Explore dough
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.
- Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.
- Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.
- Remove crostata from the oven and set aside to cool.
- While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.
- Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.
- Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.
- Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.
- While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.
- Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.
- Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 37.8 g, Cholesterol 144.7 mg, Fat 27.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 101.7 mg, Sugar 16 g
CHARRED BREAD WITH RICOTTA AND CHERRY SALSA
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Provided by Samin Nosrat
Categories Bon Appétit Summer Appetizer Cherry Ricotta Lemon Juice Green Onion/Scallion Vegetarian Bread
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
- Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
- Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
- Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
- Do Ahead
- Cherry salsa can be made 6 hours ahead. Cover and chill.
RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA
A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.
BRUSCHETTA 3 WAYS RECIPE BY TASTY
Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can
Provided by Tanqueray
Categories Drinks
Yield 12 pieces
Number Of Ingredients 24
Steps:
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
- In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
- Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
- Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
- Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
- Serve the bruschetta with Tanqueray® RTD Cans.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams
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