Whipped Ricotta Crostini with Nduja Oil
Velvety whipped ricotta meets spicy Italian nduja, making the perfect crunchy crostini topping. The herby ricotta mixture can simply be spread onto the crostini if you don’t feel like piping.
This recipe is prepared with:
Ingredients
50 g nduja paste
1 Tbsp honey
100 g extra virgin olive oil
For the crostini
1 ciabatta, cut into 8 slices
extra virgin olive oil, as needed
For the whipped ricotta
750 g fresh ricotta cheese, drained
1 tsp fine sea salt
0.25 tsp ground black pepper
1 tsp dried oregano
2 Tbsp fresh chives, finely sliced
1.5 tsp lemon zest
To serve
fresh chives, as needed, finely sliced
Instructions
STEP 1/3
Preheat the oven to 200ºC.
Fit the Knife Blade to the Food Processor attachment.
Add nduja paste, honey and olive oil into the attachment.
Mix for 1 minute on speed 1, until combined.
Remove the attachment from the machine.
Transfer nduja oil into a clean bowl and set aside.
STEP 2/3
Place ciabatta slices in a baking tray and drizzle each side with oil.
Bake for 5 minutes at 200ºC, until golden brown.
Flip crostini and bake for 5 minutes at 200ºC.
Remove from the oven and set aside.
STEP 3/3
Fit the Whisk Tool.
Add ricotta, salt, pepper, oregano, chives and lemon zest into the Appliance bowl.
Whisk for 3 minutes on speed 4, until light and creamy.
Transfer the ricotta mixture into a pipping bag fitted with 1 cm round tip.
Pipe the whipped ricotta mixture onto the crostini in a zig-zag pattern.
Drizzle with nduja oil.
Place on serving plates and sprinkle with sliced chives.
Serve.
To turn this into a canape, use smaller slices of ciabatta and increase the quantity to give your guests a mouth-wateringly piquant bite, perfect for kicking off any party.
Whipped Ricotta Crostini with Nduja Oil
Velvety whipped ricotta meets spicy Italian nduja, making the perfect crunchy crostini topping. The herby ricotta mixture can simply be spread onto the crostini if you don’t feel like piping.
Ingredients
50 g nduja paste
1 Tbsp honey
100 g extra virgin olive oil
For the crostini
1 ciabatta, cut into 8 slices
extra virgin olive oil, as needed
For the whipped ricotta
750 g fresh ricotta cheese, drained
1 tsp fine sea salt
0.25 tsp ground black pepper
1 tsp dried oregano
2 Tbsp fresh chives, finely sliced
1.5 tsp lemon zest
To serve
fresh chives, as needed, finely sliced
Instructions
STEP 1/3
Preheat the oven to 200ºC.
Fit the Knife Blade to the Food Processor attachment.
Add nduja paste, honey and olive oil into the attachment.
Mix for 1 minute on speed 1, until combined.
Remove the attachment from the machine.
Transfer nduja oil into a clean bowl and set aside.
STEP 2/3
Place ciabatta slices in a baking tray and drizzle each side with oil.
Bake for 5 minutes at 200ºC, until golden brown.
Flip crostini and bake for 5 minutes at 200ºC.
Remove from the oven and set aside.
STEP 3/3
Fit the Whisk Tool.
Add ricotta, salt, pepper, oregano, chives and lemon zest into the Appliance bowl.
Whisk for 3 minutes on speed 4, until light and creamy.
Transfer the ricotta mixture into a pipping bag fitted with 1 cm round tip.
Pipe the whipped ricotta mixture onto the crostini in a zig-zag pattern.
Drizzle with nduja oil.
Place on serving plates and sprinkle with sliced chives.
Serve.