Best Crostini With Ricotta And Sausage Topping Recipes

Ricotta Crostini image

Provided by Martha Stewart

Time 25m

Yield Makes about 12

Number Of Ingredients 7

1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)

Steps:

Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

Crostini With Ricotta and Sausage Topping: image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup fresh ricotta
2 tablespoons grated parmesan cheese
salt
fresh ground black pepper
2 links sweet Italian sausage
6 -8 slices crostini

Steps:

Add ricotta to a bowl; add in the parmesan, salt, and pepper; beat with a wooden spoon until well mixed.
Add the sausages and a few tablespoons water in a small saute pan; puncture the skin of the sausages with a fork and cook over medium heat.
When the water evaporates, continue cooking sausages until they brown.
Remove from heat and, when cool enough to handle, skin the sausages and crumble the meat.
Add the crumbled sausages to the ricotta mixture; blend well.
Spread the ricotta and sausage mixture on the crostini; serve immediately.

Nutrition Facts : Calories 120.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 30.8, Sodium 219.5, Carbohydrate 1.9, Sugar 0.1, Protein 9.8

Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.