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Crostini with ricotta, tarragon and leek

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Ingredients for 4 servings:

  • 2 shallots, finely chopped
  • 1 garlic clove(s), finely chopped
  • 3 tbsp olive oil
  • 200 g ricotta romana
  • 2 tbsp tarragon, finely chopped
  • 1 pepperoncini
  • 40 g Parmesan, grated
  • Salt
  • 100 g leek, cut into fine strips
  • 12 slices of white bread (baguette or ciabatta)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Crostini with ricotta and porridge

Sauté the shallots and garlic in a little olive oil, let them cool, and mix them into the ricotta. Season with tarragon, grated chili pepper, Parmesan cheese, and salt, and spread on the toasted slices of white bread. Fry the leeks in a little olive oil until crispy and add them to the crostini. Serve as an appetizer or small snack! You can also use diced peppers instead of leeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Crostini with ricotta, tarragon and leek