Cervelat and Ricotta Crostini

One or two of these will get an Italian meal off to a great start.

Yield:
12 crostini
Category:
Appetizers
Cuisine:
Italian

INGREDIENTS:

  • 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
  • 12 dried apricots, soaked in hot water for minutes
  • olive oil for drizzling
  • salt and pepper

DIRECTIONS:

  1. Cut 12 1/2 inch slices of baguette or ciabatta. Arrange on a baking sheet and toast lightly. Cool slightly.
  2. 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, one dried apricot and and complete by affixing an olive on a toothpick.

Print

This recipe can be found online at: lemonzest.ca/Home/Recipes/1988