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Real California Ricotta Crostini with Roasted Summer Stone Fruit



Ricotta Mix: – 8 ounces – Real California Ricotta cheese – 1 each – small shallot, minced – 1 each – lemon, zest only – Kosher salt – Fresh cracked black pepper – 1 tsp - Lemon oil, optional Roasted Stone Fruit: – 1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges – ¼ cup – Extra virgin olive oil – Fresh thyme leaves Garnishes: – ½ Cup - Chopped Walnuts (optional) – 1 TB - Toasted Sesame Seeds (optional) – Drizzle of Extra Virgin Olive Oil – Thyme Leaves – Sea Salt Crostini: – 1 each - Whole Baguette, cut diagonally into ¼ - ½ inch slices – 1 whole - Garlic clove, peeled – 2 TBS - Extra Virgin Olive Oil
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Serving: 4-6 people

Prep Time: 30 minutes

For the ricotta mix: Mix all ingredients together in a bowl and season with salt and pepper to taste. Chill in refrigerator until needed.

For the roasted stone fruit: Preheat oven to 450F. Line a sheet tray. Toss the fruit in a large bowl with olive oil, thyme leaves, salt and pepper and lay in one single layer on the sheet tray spacing the wedges of fruit apart. Make sure not to over crowd the tray. Roast in the oven for about 15 minutes. Remove from oven and allow to cool before handling.

For the crostini: In a hot pan, add olive oil and toast each slice of bread on both sides on medium heat. Remove from pan and rub with garlic clove and season lightly with salt. Alternatively, brush each crostini with olive oil and bake in the oven at 425F until golden brown.

For assembly: Spread one layer of creamy ricotta mix on the toasted crostini. Layer roasted fruit on top. Sprinkle with toasted walnuts, sesame seeds, sea salt, thyme leaves, and extra virgin olive oil. Serve immediately.

Recipe courtesy of Chef Melissa King