Ricotta, Apricot Jam, and Marc de Champagne Salametti Crostini

Portions

12 crostinis

Preparation

10 minutes

Cooking

10 minutes

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INGREDIENTS

  • 12 slices of ciabatta baguette cut about 1 cm (1/2 in) thick
  • 37.5 ml (2 tbsp. + 1 ½ tsp.) olive oil, divided
  • Salt and freshly ground pepper
  • 180 ml (3/4 cup) ricotta cheese
  • 30 ml (2 tbsp.) apricot jam
  • 24 slices of Fantino&Mondello Champagne Salametti
  • 2.5 ml (1/2 tsp.) apple cider vinegar
  • Several leaves of lettuce (of any kind)

PREPARATION

  1. Preheat oven to 400º F. Line a baking sheet with parchment paper.
  2. Place baguette slices on baking sheet. Brush with the 30 ml (2 tbsp.) of olive oil and season with salt and pepper. Toast in the oven for 6 to 8 minutes or until the bread slices are golden and crispy. Set aside.
  3. Spread each crostini with 15 ml (1 tbsp.) ricotta, then add 2.5 ml (1/2 tsp.) apricot jam. Top each crostini with two slices of Champagne Salametti (or more, to taste).
  4. In a bowl, toss the lettuce leaves with 7.5 ml (1 ½ tsp.) olive oil and apple cider vinegar. Season lightly with salt and pepper.
  5. Top each crostini with a few lettuce leaves and serve immediately.

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