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