Doris Seymour
March 21, 2016
Butterscotch & Chocolate Chip Cookies
April 6, 2016
This recipe is from the book Martha Stewart’s Appetizers:200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails. by
1 baguette, thinly sliced
Extra-virgin olive oil
2½ cups ricotta cheese
coarse salt
cherry or grape tomatoes
basil
flaky sea salt
1
Preheat oven to 350F. Arrange bread slices in a single layer on a rimmed baking sheet. Brush both side with oil, and bake until lightly toasted and crisp, 8 to 10 minutes. Transfer to a wire rack to cool completely.
2
To serve, dollop ricotta onto each crostini, season with coarse salt, and top as desired.
3
Top each toast with 3 to 4 cherry- or grape-tomato halves and a sprig of basil. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt (such as Maldon)
Ingredients
1 baguette, thinly sliced
Extra-virgin olive oil
2½ cups ricotta cheese
coarse salt
cherry or grape tomatoes
basil
flaky sea salt