Ricotta Crostoni
7 ingredients
5 steps
Ingredients
- Peperonata (page 87)
- 3 cups fresh ricotta (preferably sheeps milk)
- 12 Crostoni Bagnati (page 48)
- Finishing-quality extra-virgin olive oil
- 1/4 cup thinly sliced fresh Italian parsley leaves
- Maldon sea salt or another flaky sea salt, such as fleur de sel
- Fresh coarsely ground black pepper
Directions
-
1Spoon the peperonata into a medium serving dish or individual serving dishes.
-
2Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up.
-
3Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with finishing-quality olive oil.
-
4Sprinkle a teaspoon of parsley, a pinch of sea salt, and coarsely grind black pepper over each crostono.
-
5Arrange the crostoni on a serving platter or board, or rest one toast on the edge of each individual serving dish, and serve.
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