Real California Ricotta Crostini with Roasted Summer Stone Fruit
Ricotta crostini with roasted stone fruit and honey. Sweet-savory summer bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Oven
- Refrigerator
Ingredients
- 8 ounces – Real California Ricotta cheese
- 1 each – small shallot, minced
- 1 each – lemon, zest only
- Kosher salt
- Fresh cracked black pepper
- 1 tsp - Lemon oil, optional
- 1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges
- ¼ cup – Extra virgin olive oil
- Fresh thyme leaves
- ½ Cup - Chopped Walnuts (optional)
- 1 TB - Toasted Sesame Seeds (optional)
- Drizzle of Extra Virgin Olive Oil
- Thyme Leaves
- Sea Salt
- 1 each - Whole Baguette, cut diagonally into ¼ - ½ inch slices
- 1 whole - Garlic clove, peeled
- 2 TBS - Extra Virgin Olive Oil
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