Sun-dried Tomato Ricotta Crostini
Recently I started reading a book called Flavor. Just a few pages in, it seems to be an intriguing look at how our perception of taste works, and how we can use that to our advantage to appreciate food. It also goes into how you can use this knowledge to improve your cooking and culinary creativity. Now that’s my type of reading. One thing it mentioned early on is how certain ingredients and taste profiles can enhance the flavors of other foods. This Sun-dried Tomato Ricotta Crostini recipe highlights that fact with a perfect pairing you’ll learn about.
Summer recipes are often grilled, fresh and/or quick to make. These crostini fit into the latter and make a perfect quick appetizer for any party (it also features fresh basil). It’s ready and minutes and a perfect salty, savory and cheesy addition. Start with oil-packed sun-dried tomatoes. Blend with fresh basil leaves and garlic to create the rich and colorful topping. Place over soft, creamy ricotta atop crunchy crostini bread. The juxtaposition of texture makes these bite sized Sun-dried Tomato Ricotta Crostini even more unique.
Have you ever wondered why peanuts or other salty snacks are often served with beer? Besides the satiety factor, saltiness covers the bitter undertone that’s common in every beer. Bitterness isn’t a bad thing, and one of the things that makes beer what it is. However, the salt helps bring out all the other flavors in the beer, similar to how you’d pair cheese and wine.
Sun-dried Tomato Ricotta Crostini
Ingredients
1 cup drained oil-packed sun-dried tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
½ teaspoon pepper
¼ teaspoon salt
1 15-ounce container ricotta cheese
20-30 crostini pieces
Instructions
Summer recipes are often grilled, fresh and/or quick to make. These crostini fit into the latter and make a perfect quick appetizer for any party (it also features fresh basil). It’s ready and minutes and a perfect salty, savory and cheesy addition. Start with oil-packed sun-dried tomatoes. Blend with fresh basil leaves and garlic to create the rich and colorful topping. Place over soft, creamy ricotta atop crunchy crostini bread. The juxtaposition of texture makes these bite sized Sun-dried Tomato Ricotta Crostini even more unique.
Have you ever wondered why peanuts or other salty snacks are often served with beer? Besides the satiety factor, saltiness covers the bitter undertone that’s common in every beer. Bitterness isn’t a bad thing, and one of the things that makes beer what it is. However, the salt helps bring out all the other flavors in the beer, similar to how you’d pair cheese and wine.
Sun-dried Tomato Ricotta Crostini
Ingredients
1 cup drained oil-packed sun-dried tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
½ teaspoon pepper
¼ teaspoon salt
1 15-ounce container ricotta cheese
20-30 crostini pieces
Instructions
- Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
- Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.
Read Here for Full Recipes>>www.platingpixels.com/sun-dried-tomato-ricotta-crostini/
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