CROSTINI WITH RICOTTA AND SANCERRE
Author and cook Molly Birnbaum shares her favourite cocktail hour recipe. Serve with a glass of Sancerre.
Crostini with Ricotta, Caramelised Plums, Pistachios and Honey
These measurements are loose, as it’s easy to make as many, or as few, as you want.
1 baguette, sliced into 1/2 inch thick rounds (as many as you want)
Fresh ricotta cheese (1 container)
1 purple plum
2 tablespoons unsalted butter
Pistachio nuts, toasted and chopped
Preheat oven to 200 degrees. Brush baguette rounds with a bit of melted butter, or olive oil, and a sprinkle of salt. Toast on a sheet pan until lightly golden brown, around 10 minutes (make sure to check along the way).
Meanwhile, cut the plum into thin slices. Melt the butter in a saute pan over medium heat. When the butter melts, place the plum slices in the pan, and saute until they are soft but not mushy and lightly browned, around 3 minutes. Flip them once during cooking for even color.
Once the baguette slices are toasted, and the plums caramelised, put a healthy spoonful of ricotta on each baguette slice. Top with a plum slice, a sprinkle of chopped pistachios, and a drizzle of honey. Season with salt and pepper to taste.
I enjoy these alongside a nice glass of Sancerre.