Ricotta Crostini with Sautéed Nettles
Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles.
What to buy: Store-bought ricotta is fine to use here, or you can make your own.
This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
- 1 baguette, sliced on the bias into 1/4-inch-thick pieces
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher Salt
- Freshly ground black pepper
- 1 cup fresh ricotta
- Sautéed Stinging Nettles, coarsely chopped
- 1Heat the oven to 400°F and arrange a rack in the middle. Place the baguette slices on a baking sheet and bake until lightly toasted and crisp, about 8 minutes. Let cool.
- 2Lightly brush each baguette slice with olive oil, then sprinkle with salt and pepper.
- 3Spread about a 1/4-inch layer of ricotta over each slice of bread. Season with salt and pepper and top with nettles. Drizzle the crostini with olive oil and serve.
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