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  3. Whipped Ricotta Crostini with Nduja Oil

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.

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.424SI Cooking Chef XL KCL95.424SI

Ingredients

Servings: 4
Makes: 1
For the nduja oil
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.
  1. Back to homepage
  2. Recipes
  3. Whipped Ricotta Crostini with Nduja Oil

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.

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
lorem ipsum
Servings:4
Makes:1

Ingredients

For the nduja oil
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

This recipe is prepared with: lorem ipsum KCL95.424SI

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.

Notes