Tomato Crostini
Ingredients
- 120 ml creamy fresh ricotta cheese
- 2 tablespoons prepared horseradish
- Freshly grated black pepper
- 1 small (9 oz) French baguette
- Extra-virgin olive oil
- 1 large garlic clove
- 1 -pint grape tomatoes
- Kosher salt
- 1 handful of fresh baby arugula
- 170 g leftover grilled beef tenderloin or steak
Instructions
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In small bowl, mix ricotta, horseradish and 1/8 teaspoon of black pepper; set aside.
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Brush bread slices with olive oil. Toast bread on heated grill or in a non-stick skillet over medium-low heat, turning, until golden brown and crisp on both sides. Transfer crostini to a work surface. Rub one side lightly with cut side of garlic.
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Toss tomatoes into skillet with 1 tablespoon of olive oil and a pinch of salt. Cook tomatoes over medium heat, occasionally swirling pan, for 4 to 5 minutes or until blistered and cracked.
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Spread 1 side of each crostini with horseradish ricotta. Top with arugula, beef and blistered tomatoes. Sprinkle each with a pinch of salt and fresh grinding of pepper.
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Serve with additional horseradish ricotta to dollop on top, if desired. 7.
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Makes 12 crostini.
Notes
Imported from Mela.
