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Tomato,
Ricotta and Goat Cheese Crostini
TO
PREPARE CROSTINI:
1 French
baguette bread
1/3 cup
extra virgin olive
oil
3 tsp.
garlic,
minced
FOR
CHEESE SPREAD:
1/2 cup
Chèvre
goat cheese
1/2 cup
Ricotta
cheese
salt to
taste
FOR
TOPPING:
2 cups
seeded Roma tomatoes,
diced
2 Tbsp.
Extra virgin olive
oil
1/3 cup
fresh basil,
chopped
salt and
ground black pepper
to taste
Small
basil leaves for garnish
TIP:
Crostini can
be made ahead of time and stored in an airtight container, just make
sure
they are cool completely before storing.
Preparation:
- In small bowl, combine
garlic and olive oil.
- Slice
French baguette
into 1/4 " thick diagonal slices.
- Brush
bread slices lightly
with garlic oil and arrange on baking pans in single layer.
- Preheat
oven to 350 degrees
F and bake crostini for until golden brown and crisp (for about 10-15
minutes).
Remove from oven and let cool.
- In
medium size bowl combine
Ricotta cheese, Chèvre goat cheese and salt. Mix until smooth.
- In
separate bowl, combine
seeded and diced Roma tomato, olive oil, salt, pepper and basil.
- To
serve, spread prepared
crostini with cheese mixture, then top with tomato-basil mixture and
garnish
with small basil leaves.
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| While
tomatoes are the best source of lycopene, many studies have suggested
that
tomato products such as tomato sauce, ketchup, tomato paste and coctail
sauce seem to contain a much higher concentration of the chemical.
Processing
and cooking, because of the high temperatures involved, release
lycopene
from its food matrix and make it more easily absorbed by... More... |
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