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Whipped Ricotta Crostini with Basil Oil
Servings:
Makes 18 as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
1 cup fresh basil leaves
1 cup plus 1 tsp. extra-virgin olive oil
1 cup ricotta cheese
1 tsp. lemon zest
Salt and pepper
18 thin slices baguette, toasted
2 Tbsp. toasted pine nuts, for garnish
Directions
1. Boil basil in water for 1 minute; transfer to a bowl of ice water. Drain. Blend basil with 1 cup extra-virgin olive oil for 30 seconds. Line a strainer with a coffee filter, set over a small bowl, pour oil through, and set aside.
2. Whisk ricotta with lemon zest and remaining 1 teaspoon oil until smooth and fluffy; season with salt and pepper to taste.
3. Spread ricotta over toasted bread slices; top with a sprinkle of toasted pine nuts and a drizzle of basil oil.
Source: Hannaford fresh Magazine, January - February 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes 18 |
| Base Nutrients | |
| Calories | 90 kcal (5%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 60 mg (3%) |
| Total Carbohydrates | 5 g (2%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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