Crostini with Shoots and Ricotta
|Crostini with Shoots and Ricotta|| |
Author: Adapted from FOOD52.com
- Preheat oven to 400. Lightly brush baguette slices with oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once. Remove and set aside.
- In a bowl combine ricotta cheese, 1 tablespoon of oil, ½ teaspoon salt and a few grounds of pepper - mix well until light and fluffy. Stir in ramps (or scallions) and mint. Spread this mixture on the baguette slices.
- Top each crostini with a sprinkling of shoots, drizzle with oil and give each one a little squeeze of lemon. Finish with a sprinkle of salt and pepper.