Ricotta and Spinach Crostini
by Tarla Dalal
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Added to 5 cookbooks
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Dainty little slices of crisp bread, topped with appetizing ingredients like cheese, veggies, herbs and sauces, crostinis are undoubtedly one of the most popular starters from the Italian repertoire.
A platter of Crostini enjoyed with a bowl of hot soup is nothing short of a heavenly experience.
In this particular variant, the crostini is coated with a luscious and tasty spread of ricotta cheese and garlic, and topped with a scrumptious combo of spinach and sesame seeds.
Another unique aspect of this Ricotta and Spinach Crostini is that the bread is brushed with coconut oil instead of olive oil, a special touch that will make you go ‘wow’!
- Place the french bread slices on a greased baking tray and apply a little coconut oil on each bread slice.
- Bake in pre-heated oven at 200°c(400°f) for 15 minutes, or till they turn light brown. Cool completely.
- Heat the oil in a broad non-stick pan, add the spinach and sauté on a medium flame for 30 seconds.
- Switch off the flame, add the sesame seeds and salt and mix well. Keep aside.
- Place the toasted bread slices on a clean, dry surface and put a little of the ricotta cheese spread evenly over them.
- Put little of the spinach mixture evenly over each ricotta cheese spread layer and finally drizzle a little honey over it.
- Serve immediately.
Nutrient values per crostini
|Vitamin A||488.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||2.4 mg|
|Folic Acid||10.5 mcg|
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