Herbed Ricotta Crostini

23 Oct

I have had this recipe bookmarked since last October!  When Daniel and I had a small dinner party earlier this fall, I was searching for something to go along with the shrimp and veal meatballs I made.  This was the winner!  There is a restaurant at Foxwoods that serves this and I can tell you, this recipe mimics it!  The ricotta is so creamy and the herbs give this an explosive flavor.  Enjoy!


2 cups of ricotta (I used whole milk)
3 tablespoons minced scallions
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Salt and Pepper
1 loaf of ciabatta bread ( I used ciabatta garlic sticks)
Good Olive Oil
1 whole garlic clove, cut in half

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt and pepper, and some olive oil;  set aside.  Cut the bread in half and cut each half into smaller pieces.  Brush the bread with olive oil and rub each price with garlic.  Sprinkle with salt and pepper and spread with the herbed ricotta.

Recipe adapted from Country Living Magazine, October 2010.  Originally from Barefoot Contessa:  How Easy is that?


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