Whipped Ricotta Crostini
Serves 2 | with Balsamic Mushrooms
These easy, bite-sized crostini are the perfect prelude to dinner. You'll get your appetite warmed up with toasted slices of baguette topped with creamy whipped ricotta and sweet and savoury balsamic-glazed mushrooms.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Demi Baguette
(Contains Gluten, Barley)
100 g
Ricotta Cheese
(Contains Milk)
113 g
Mushrooms
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit
Garlic, cloves
7 g
Chives
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Slice baguette crosswise into 1/2-inch slices. Thinly slice chives. Thinly slice mushrooms. Peel, then mince or grate garlic
Add baguette slices to an unlined baking sheet. Drizzle with 1 1/2 tbsp oil. Season with salt and pepper, then toss to coat. Broil baguette slices in the middle of the oven until golden-brown and crisp, 3-5 min. (TIP: Keep an eye on them so they don’t burn!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Remove from heat, then stir in vinegar. Add ricotta, cream cheese, half the chives and 1/4 tsp garlic to a medium bowl. Season with salt and pepper. Using a spatula or hand-mixer, beat until smooth, 2-3 min
Spread 1/2 tbsp whipped ricotta over each crostini. Top crostini with balsamic mushrooms, then sprinkle remaining chives over top.
