Ricotta Crostini

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I’m going through a phase right now where I hate all of my clothes. Every piece of clothing makes me rage. This seems to happen to me, in particular, when the seasons change and I haven’t figured out what my go-to weather appropriate outfits will be.

I feel like I’m going through the same phase with my fridge. I dislike most of the ingredients at hand. I need inspiration! I want to move away from the hearty soups and heavy meals in favour of fresh, colourful food. Alas, I haven’t figured out what this entails.

Having attended the cheesemaking class and suffering from a surplus of ricotta, I was provided with the necessary inspiration to look for new recipes. Ricotta was never my favourite cheese, but these tasty ricotta crostini with balsamic caramelized onions were the perfect pre-dinner snack.

Super simple: Chop the onion and sauté in olive oil.  Cut the baguette into 1/2 inch rounds and toast them in the oven at 350F for about 9 minutes.

Once the onions are looking nicely browned, add the balsamic vinegar and continue to cook for another minute. Then, set aside.

Once the baguette rounds are nicely toasted and just slightly cooled, add a nice dollop of ricotta. Top with a spoonful of the caramelized balsamic onions, drizzle with honey and sprinkle with sea salt. Delicious.

I used one small onion and it was enough for about 8 rounds. I didn’t even follow the measurements on this recipe and it was great.

 

 

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