Three Cheese Crostini Appetizer

Name: Three Cheese Crostini Appetizer
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal; 1 Tbsps balsamic vinegar; 59 milliliters prepared basil pesto; 59 milliliters crumbled blue cheese, loosely measured; 355 milliliters quartered cherry tomatoes; 3 Tbsps finely chopped fresh basil leaves; 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon peel, loosely measured; 3 Tbsps extra-virgin olive oil, divided; 59 milliliters finely shredded fresh Pecorino Romano cheese, loosely measured; 2 to 3 grinds black peppercorns (using handheld grinder); 177 milliliters ricotta cheese; 1 teaspoons salt, divided; 3 Tbsps thinly sliced shallots

Three Cheese Crostini Appetizer might be just the hor d'oeuvre you are searching for. This vegetarian recipe serves 16. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 159 calories. Head to the store and pick up shallots, salt, cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together.

Ingredients you will need

Olive Oil

Shallot

Tomato

Vinegar

Equipment you will use

Bowl

Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed.

Ingredients you will need

Tomato

Spread

Equipment you will use

Baking Sheet

Oven

Spatula

Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

Equipment you will use

Slotted Spoon

Oven

Bowl

While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Ingredients you will need

Blue Cheese

Lemon Juice

Lemon Peel

Tomato

Ricotta Cheese

Pesto

Salt

Equipment you will use

Bowl

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Baguette

Equipment you will use

Baking Sheet

Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully.

Equipment you will use

Baking Sheet

Broiler

Remove from oven.

Equipment you will use

Oven

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil.

Ingredients you will need

Peppercorns

Tomato

Basil

Salt

Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices.

Ingredients you will need

Shredded Cheese

Crostini

Ricotta Cheese

Spread

Tomato

Onion

Transfer to a serving plate and serve.

Equipment

Ingredients

Servings:

16slices

French or artisan type baguette, cut 1/4-inch thick on the diagonal 1Tbsps

balsamic vinegar 59milliliters

prepared basil pesto 59milliliters

crumbled blue cheese, loosely measured 355milliliters

quartered cherry tomatoes 3Tbsps

finely chopped fresh basil leaves 1teaspoon

fresh lemon juice 1teaspoon

grated lemon peel, loosely measured 3Tbsps

extra-virgin olive oil, divided 59milliliters

finely shredded fresh Pecorino Romano cheese, loosely measured 2

to 3 grinds black peppercorns (using handheld grinder)177milliliters

ricotta cheese 1teaspoons

salt, divided 3Tbsps

thinly sliced shallots

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.