Ricotta and Blackberry Jam Crostini
Need something fancyish? This crostini recipe will become your go-to hors d’oeuvre pick. It does double duty as a stress-free afterwork or after-school snack, too. To make it, you don’t actually need an entire footlong baguette here; the recipe works surprisingly well with slices from a standard hoagie or submarine roll—as long as it’s not already split.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 8 min
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- Cook time
- 5 min
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- Servings
- 6 Servings
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- Serving size
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2 crostini
Ingredients
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whole grain hoagie or submarine roll
- 1 (4-oz)
- 1 (4-oz)
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part-skim ricotta cheese
- 3/4 cup
- 3/4 cup
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fruit-sweetened blackberry jam
- 1/4 cup
- 1/4 cup
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fresh or thawed frozen blackberries
- 3/4 cup
- 3/4 cup
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sea salt
- 1/8 tsp
- 1/8 tsp
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Crostini de ricotta y mermelada de moras
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-
Egg and Avocado Toasts
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Directions
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Using a bread knife, trim off the rounded ends of the roll. Cut the roll into 12 slices, about 1/2 inch thick each. Toast the bread slices in a toaster until golden brown.
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Top each slice with 1 Tbsp of the ricotta cheese, then 1 tsp of the jam. Evenly top with the blackberries, then sprinkle with the salt. Arrange on a platter and serve.