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Crostini with Shoots and Ricotta

April 12, 2012
by Shannon Hepburn

Crostini with Shoots and Ricotta
  • 8 slices of baguette
  • sunflower oil
  • ½ cup ricotta cheese
  • ¼ cup chopped ramps or scallions (green onions)
  • 1 tablespoon finely chopped fresh mint
  • ¾ cup shoots
  • ½ lemon
  1. 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.
  2. 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.
  3. 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.