Crostini 3 Ways

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  • Preparation time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 7 Hand Blender.

Yields: 8-10 crostini

Ingredients

With Hard Boiled Egg, Dill and Salmon Caviar
½ cup ricotta cheese
1 hard-boiled egg, room temperature
½ teaspoon fresh dill, or to taste
Pinch of salt and pepper, to taste
8-10 slices toasted baguette
8-10 teaspoons salmon caviar, or to taste

With Artichoke, Olives and Prosciutto
½ cup ricotta cheese
1 ounce marinated artichokes (I used the ones in brine)
4 small pitted olives
8-10 slices toasted baguette
2 ounces Prosciutto, or to taste

With Strawberries and Balsamic Vinegar
½ cup ricotta cheese
½ cup strawberries, plus additional for garnish
1 ½-2 teaspoons balsamic vinegar
8-10 slices toasted baguette

With Hard Boiled Egg, Dill and Salmon Caviar

  1. Place ricotta cheese, egg and dill in the beaker of the MultiQuick7 Hand blender. Using the blending shaft, blend until smooth. Season with salt and pepper.
  2. Spread a small amount of mixture evenly on each slice of bread. Top with about a teaspoon of salmon caviar and garnish with dill. Serve immediately.

With Artichoke, Olives and Prosciutto

  1. Place ricotta cheese, artichokes and olives in the beaker of the MultiQuick7 Hand blender. Using the blending shaft, blend until smooth.
  2. Spread a small amount of mixture evenly on each slice of bread. Top with a piece of prosciutto. Serve immediately. 

With Strawberries and Balsamic Vinegar

  1. Place ricotta cheese, ½ cup strawberries and balsamic vinegar in the beaker of the MultiQuick7 Hand blender. Using the blending shaft, blend until smooth.
  2. Spread a small amount of mixture evenly on each slice of bread. Top with strawberry slices. Serve immediately.

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