Balsamic Ricotta Crostini Toasts

Snacks for the Paris closing ceremony or game day watch party? Why not crostini! Little toasts with big with flavor. The secret ingredient? Balsamic vinegar mixed with fresh ricotta, bright lemon zest, & salty pistachio nuts. Crunchy, creamy, and delicious in 1 bite. Makes 12-20 crostini.

Simple Ingredients

· 2 tablespoons Villa Grazeilla Organic Argento-Silver label balsamic vinegar, + extra to taste.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 French or Italian fresh baguette bread, sliced ½ inch thick diagonally.

· 16 oz., 2 cups fresh, whole milk ricotta cheese, if possible organic.

· 2 tablespoons lemon zest.

· 2 tablespoons fresh thyme leaves finely diced.

· 1/4 cup salted pistachio nuts, shelled & chopped.

· 2 tablespoons honey.

· Pinch each of sea salt & fresh cracked pepper + extra to taste.

Easy Directions

1. Pre-heat oven to 400˚F, line a cookie sheet with foil or parchment paper.

2. Brush bread rounds with 1 tablespoon of olive oil on both sides place on the cookie sheet.

3. Bake the bread 5-7 minutes or until golden, flipping over rounds halfway through. Do not overcook, remove from the oven & set aside.

4. As the bread bakes, in a food processor or with a hand mixer, mix to combine the balsamic vinegar, chopped pistachios, diced thyme, honey and lemon zest on low.

5. Slowly drizzle in the remaining tablespoon of olive oil, mix on low to combine.

6. Add the ricotta, mix about 1 minute until ingredients are thoroughly combined with a creamy, smooth texture. Add salt & pepper, season to taste.

7. Spread each crostini round with the cheese mixture.

8. Return to the oven and bake at 400˚F for 3-5 minutes until the cheese melts turning golden, do not overcook. Remove from the oven, allow to cool.

9. Season to taste with a balsamic vinegar, salt & pepper.

10.Serve & enjoy!

Helpful Hints

· For fuller flavor, instead of as a topping, we mixed in the lemon zest, pistachio nuts and thyme with the cheese mixture.

· Fresh ricotta cheese will have liquid. If you prefer not to use, do not use a sieve or colander. Simply drain from the container.

· Bring the ricotta cheese to room temperature for easy spreading and better mixing.

· Prepare the ricotta cheese mixture 1-2 days prior, refrigerate in an airtight container. Bring to room temperature 1 hour before topping the crostini rounds.

· Toast the crostini ahead of time, refrigerate in an airtight container 1-3 days prior. Bring to room temperature before adding the cheese mixture.

· Double the recipe for easy entertaining.

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Grazie da Team VILLA GRAZIELLA ORGANIC!