Tuesday, December 16, 2014

Ricotta and Salami Crostini


  I hope everyone's ready for Christmas! I am just about there. Just some last minute gifts and wrapping to do. Every year we split Christmas eve, day and evening between all the in-laws and parents. We get spread pretty thin but it's worth it all. So being that we have all these places to go I always make a dish, or appetizer. 



We are Italians all around so you what that means....Lot's of cheese and Italian meats. Some of my favorite things! These little crostinis are a cinch to put together and could not be any easier. There are quite a few different kinds of Italian salami's. My two favorites are Genoa and Sporessata. 


These are a perfect addition to your holiday menu or even as a new years appetizer. If you can't find everything Italian bread you can you plain or sesame. But I highly recommend the everything kind.
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Ingredients
2 cups part-skim ricotta cheese

Coarse salt and ground pepper


15 halved thin slices Genoa salami (about 3 ounces)

1 cup Arugula

Half of a small red onion, thinly sliced 

1 loaf of everything Italian bread, sliced into rounds 

olive oil for brushing

Directions
Preheat oven to 350 degrees. Arrange bread slices on two large rimmed baking sheets; brush both sides with oil.


Bake until golden, 15 to 20 minutes, rotating sheets halfway through.  Let cool on baking sheets. 

Dividing evenly, spread crostini with ricotta cheese; season with salt and pepper. Top with salami, onion slices and arugula.

3 comments :

  1. These turned out so pretty, I bet they taste pretty good too.

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  2. Hi Rina, this is a delicious appetizer and easy too! Thanks so much for sharing with Foodie Friends Friday party this week. Will pin/share this weekend.

    We look forward to seeing you again soon with another delicious recipe.

    Happy Holiday!
    Joanne

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  3. Great presentation and looks delicious too!

    ReplyDelete