Country Garden Crostini

• portioner: Makes 12 crostini.

Ingredienser

6 ounces ricotta (about

¾4 cup, drained of excess water

2 teaspoons extra-virgin olive oil

5 large, very fresh basil leaves, chopped

1 tablespoon chopped

Italian parsley leaves

2 very thin green onions, finely chopped, or

1 tablespoon snipped chives

1 small sweet carrot, peeled and shredded

Salt and freshly ground black pepper

Unsalted butter, softened at room temperature

12 thin bread rounds, cut from a narrow baguette- style loaf

Instruktioner

Wrap ricotta in several layers of cheesecloth and let drain in a colander for at least 30 minutes. Place ricotta in a bowl and mash with a fork. For a smoother texture you can use a food processor or push ricotta through a fine mesh sieve. Add olive oil and stir well. Add basil, parsley, green onions, and carrot, and season with salt and pepper. Stir again until well blended. Very lightly butter one side of each bread round. Arrange on a cookie sheet, buttered side up. Bake in a 350° oven for 8 to 10 minutes or until the crostini are erisp but not hard-toasted all the way through. Use a small spoon to mound the mixture on the warm crostini and serve immediately. The ricotta is also very good on crostini made in advance and served at room temperature.