Comments on: Ricotta and Goat Cheese Crostini

By: juliefsu

juliefsu — Wed, 02 Mar 2011 21:37:00 +0000

I’ve made these a couple of times for my annual Oscar party, and everyone enjoys them. I do have to add a lot more ricotta (2/3 or 1 full cup) than the recipe calls for to get it to make enough for 24 crostinis, though. But maybe I am just really generous in the amount of cheese I spread on these?

By: juliefsu

juliefsu — Wed, 17 Mar 2010 21:08:12 +0000

I made these crostini for my annual Oscar party. I was looking for a recipe that didn’t need to be kept hot, so I could make it in advance of guests arriving. I prepared the bread a couple of hours before the party, and topped with the spread shortly before our guests arrived. I topped half with a fresh basil leaf and the other half with a pitted kalamata olive. They went over great–the lemon zest and basil made them taste really light and fresh, while the cheeses were creamy and rich. I ended up using more like 1/2 cup of the ricotta so I could portion the spread more generously. Yum-tastic. Thanks!

By: katssweetlife

katssweetlife — Fri, 28 Aug 2009 07:26:59 +0000

I’ve been wanting to try fresh figs (I never have, I know I’m a sinner. I guess fig newtons just left a bad taste in my mouth) and this looks like a wonderful opportunity to do that! Yummm.

By: trendykitchen

trendykitchen — Thu, 27 Aug 2009 19:01:30 +0000

Simple, elegant and delicious, I love it!!

By: calamityanne

calamityanne — Thu, 27 Aug 2009 15:00:31 +0000

Can’t wait to try this recipe when my fig tree is in bloom again!