Name: Whipped Ricotta Crostini with Nduja Oil
Ingredients: 50; 1; 100; 1 , cut into 8 slices; , as needed; 750 , drained; 1; 0.25; 1; 2 , finely sliced; 1.5; , as needed, finely sliced

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.

Difficulty

Low

Time

20 min

Author

Kenwood

Ingredients

Servings

Makes

1 Batch

For the nduja oil

100

For the crostini

1 , cut into 8 slices

, as needed

For the whipped ricotta

750 , drained

0.25

2 , finely sliced

1.5

To serve

, as needed, finely sliced

Utensils

1 Bowl, 1 baking tray, 1 piping bag, KCL95.424SI

Instructions

Step 1

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

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

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.