Lemon-Basil Ricotta Crostini over Mixed Greens with Roasted Red Peppers
This easy starter salad is a pretty yet incredibly simple way to begin a dinner. Creamy ricotta is complemented by refreshing basil, lemon and our Gold Medal-winning Limonato Olive Oil while Champagne Balsamic Vinegar gives the greens a dreamy yet sophisticated sweetness that plays well with the roasted red peppers.
6 cups mixed greens
1 small baguette, sliced into 1/4”-thick slices
1 10-oz. jar roasted red peppers, drained and sliced into thin strips
1/2 cup ricotta cheese
1 small bunch basil, finely chopped
zest and juice of 1/2 lemon
salt and pepper to taste
Limonato Olive Oil
2 tbsp Champagne Balsamic Vinegar
- Preheat oven to 400 degrees F. Lightly drizzle Limonato Olive Oil over bread slices, making sure to coat both sides. Arrange on a baking sheet and bake 8-10 minutes on each side, or until light brown and crisp.
- While baguette slices toast, combine ricotta, basil, lemon juice and zest and salt and pepper to taste until well-incorporated. Set aside.
- Toss greens with 2 tbsp each of Limonato Olive Oil and Champagne Balsamic Vinegar.
- To serve, heap a small pile of dressed greens on a salad plate. Smear about 1 tbsp of ricotta mixture on 2-3 baguette slices and top each slice with 1 or 2 pieces of red pepper and a grind of pepper. Top greens with crostini and serve.
Find this recipe at www.theolivepress.com/recipes/view/lemon-basil-ricotta-crostini-over-mixed-greens-with-roasted-red-pepper