CHRISTMAS CROSTINI
Trio of Crostini made with Pesto, whipped Ricotta and homemade Strawberry preserve. Perfect for Christmas.
Ingredients
HERB PESTO
- 1/4 Cup Cilantro
- 1/2 Cup Basil
- 1/2 Cup Parsley
- 2 tbsp Cashews
- 1 tbsp Pistachio
- 2 Cloves of Garlic
- Salt to taste
- 1/2 Cup Extra Virgin Olive Oil
WHIPPED RICOTTA:
- 1/2 Cup Ricotta Cheese
- 1 tbsp Olive Oil
- 2 tsp Honey
- Pinch of Sea Salt
STRAWBERRY PRESERVE:
- 10-12 Strawberries
- 2 tbsp Chia Seeds
- 1 tbsp Sugar
- 1 tbsp Lemon Juice
OTHER INGREDIENTS:
- 1 large French Baguette
- 2 ttbsp Pomegranate Arils
- 1 tbso Pumpkin Seeds
- 1 tbsp Cranberries
- 1 tbso slivered Pistachios
- Rosemary (few sprigs)
Instructions
HERB PESTO RECIPE:
- To a food processor add Cilantro, Basil, Parsley, Cashews, Pistachios, Garlic, Salt and Olive Oil. Blend to a slightly coarse paste.
- Transfer to a Jar and refrigerate.
WHIPPED RICOTTA CHEESE:
- Add the Ricotta Cheese, Honey, Olive Oil and Sea Salt to a food processor and blend until very smooth and creamy.
- Transfer to a container and refrigerate.
STRAWBERRY PRESERVE:
- Add the Strawberries to a food processor and pulse a few times to blend coarsely
- Add the Strawberries to a pan along with some Sugar, and Chia Seeds and cook on low heat until the liquid evaporates and the mixture looks jammy.
- Remove from stove and let this mix cool.
- Add lemon juice to the cooled preserve, transfer to a container and refrigerate
TO ASSEMBLE THE CROSTINI:
- Slice and toast the Baguette
- Divide the toasted slices into three parts
- On one part spread Pesto, on the second and third part spread whipped Ricotta
- Top half of the ricotta Crostini with strawberry preserve and Rosemary sprigs
- Top the other half of the Ricotta Crostini with Pistachios and Cranberries
- Top the Pesto Crostini with Pomegranate and Pumpkin Seeds