CROSTINI WITH CHERRY JAM AND WHIPPED RICOTTA
Procedure
Ingredients · Servings 5
- Pane casareccio
- 200 g Ricotta
- 1 can of lemon zest
- Black pepper
- Oil
- Sale
- Timo
- 30 ml Whipping cream
- Lemon juice
Method · 10 min
- 1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (650°F) for about 10 minutes. 2. Meanwhile, prepare...
- 1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (650°F) for about 10 minutes. 2. Meanwhile, prepare...
- 1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (650°F) for about 10 minutes. 2. Meanwhile, prepare...
- 1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (650°F) for about 10 minutes. 2. Meanwhile, prepare...
- 1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (650°F) for about 10 minutes. 2. Meanwhile, prepare...
1. Slice the bread and place it on a baking sheet. Drizzle with oil and bake at 170°C (370°F) for about 10 minutes.
2. Meanwhile, prepare the ricotta cream. In a bowl, combine the ricotta, salt, pepper, a drizzle of oil, lemon zest, lemon juice, and cream. Beat with an electric mixer until smooth and creamy.
3. Take the bread out of the oven and season it with jam at the base and then use a piping bag to arrange the whipped ricotta on the bread croutons
4. Finish with a few thyme leaves, black pepper, and a drizzle of oil.
and voilà our crostini are ready to be enjoyed as an appetizer during a Christmas lunch or dinner
