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Crostini with Ricotta, Tomatoes & Purple Basil

Crostini (mini toasts) are the ultimate party appetizer, especially when smothered with creamy ricotta and sweet juicy tomatoes...

An exclusive recipe from boutique catering company Bobs'i'loula, who recently cooked up a storm at our blogger wreath making event!


Crostini with Ricotta, Tomatoes & Purple Basil

Serves 15

I N G R E D I E N T S

Crostini:
1 small ciabatta, sliced into 15 rounds
Olive oil
Sea salt

For the baked cherry tomatoes:
25 cherry tomatoes, halved
Olive oil
Salt and pepper

For the ricotta spread:
100ml ricotta
1 tsp lemon zest
1 tbsp lemon juice
Salt and pepper

To decorate:
20 small purple basil leaves
Lemon zest strips

M E T H O D 

Preheat your oven to 180c. 

First, bake the cherry tomato halves with a little olive oil, salt and pepper at 180c for 20 minutes until they are just coloured and sticky. 

Then, make your crostini. Place the sliced rounds onto a baking try lined with greaseproof paper. Drizzle over a little olive oil and a generous pinch of sea salt. Bake in the oven at 180c for 8 minutes until they are golden and toasted. Remove and leave to cool. 

Whisk together the ricotta, lemon zest, juice, salt and pepper.

To assemble, spread a little ricotta on each crostini, top with 3 cherry tomato halves, a purple basil leaf and some lemon zest. 


Recipe by Bobs’i’loula

Tags: foodchristmascanapésfestive foodvegetarian
Posted on 19th December 2016 by Hush

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