Cervelat and Ricotta Crostini
One or two of these will get an Italian meal off to a great start.
1 cup part-skim ricotta cheese
1 baguette or equivalent ciabatta
12 thin slices of Cervelat salami
12 black olives
1 or 2 cloves garlic, peeled
olive oil for drizzling
salt and pepper
YIELD: 12 crostini
COURSE: Appetizers Tapas Meze
- Cut 12 1/2 inch slices of baguette or ciabatta. Arrange on a baking sheet and toast lightly. Cool slightly.
- Rub each crostini with garlic, lightly season with salt and pepper and drizzle with olive oil. spread each crostini generously with ricotta cheese. Top each with a single folded salami slice and and complete by affixing an olive on a toothpick.