Michele and I were in Oakland recently, at a restaurant
called Southie, when I saw something I’d never seen before; avocado and ricotta
cheese paired together on a crostini. I didn’t order it, but was fascinated by
the idea, and eventually it turned into what you see here.
By the way, everything we did have was great, so if you’re
in the area, check them out. I don’t do a lot of shout-outs
here, but that’ll make me feel a little better about stealing their
appetizer. They actually did theirs with the cheese spread on first, and then sliced
avocado placed over the top, but I decided to go for something a little easier to
serve, and went with a spread instead.
I found this to be a very delicious combination that was
sort of unusual, and yet familiar at the same time. I did roughly equal parts
cheese and avocado, but of course you can play around with this ratio,
depending on your mood. The same goes for the garnishes, where any number of
fresh, or pickled seasonal vegetables would work wonderfully, as would a
scattering of crispy bacon.
As you know, we’re heading straight into the heart of
entertaining season, and no matter what you decorate your with, these beauties
would make for a great appetizer or snack, which is just one reason I really do
hope you give these avocado ricotta crostini a try soon. Enjoy!
Ingredients for about 6 appetizer-sized portions:
1 large ripe Hass avocado
3/4 cup ricotta cheese (or more or less depending on the
ratio you want)
1/2 lemon, juiced (you could also add some of the zest)
1 tablespoon finely sliced fresh basil
salt and cayenne to taste
sliced cherry tomatoes and radishes to garnish
drizzle of olive oil
pinch of sea salt and freshly snipped chives for the top