Crostini With Ricotta and Herbs

(from saymyname’s recipe box)

Source: In 'The Complete Italian Vegetarian Cookbook'

Serves 8 people

Categories: Appetizers, Italian, Vegetarian

Ingredients

  • 1 cup ricotta cheese, preferably homestyle
  • 1 tablespoon minced fresh basil leaf
  • 1 tablespoon minced fresh mint leaves
  • salt
  • fresh ground black pepper
  • 1 loaf Italian bread, cut into 24 slices, each 1/2 inch thick (loaf should be narrow)

Directions

  1. If using supermarket ricotta, line a small colander or mesh sieve with several layers of paper towels.

  2. Spread the cheese over the towels and let drain until thickened and creamy, about 1 hour.

  3. Remove cheese from the colander and discard the paper towels; homestyle ricotta does not need to be drained.

  4. Combine the ricotta, herbs, salt and pepper to taste in a bowl; set aside.

  5. Preheat the oven to 400°.

  6. Place the bread slices on a baking sheet; bake, turning the slices once, until they are lightly browned and crisp, 8-10 minutes.

  7. Place the toasted bread slices on a large platter.

  8. Spread a scant 2 teaspoons of the cheese mixture over each slice; serve immediately.

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