Ricotta Crostini with Pistachios & Dates

Ricotta Crostini

with Pistachios & Dates

25 MIN
$6.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. These crunchy crostini are topped with creamy ricotta (spiced with a bit of crushed red pepper), sweet dates, and roasted pistachios for a variety of delicious flavors and textures in each bite.

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  • Nutrition
    PER SERVING
  • Calories
    340 Cals (est.)
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fresh
ingredients
Ricotta Crostini with Pistachios & Dates
Title
  • 1 Small Baguette
  • 1 clove Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1 Prepare & toast the bread

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Peel 1 clove of garlic. Halve the bread horizontally, then cut each half crosswise into 4 equal-sized pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 9 to 11 minutes, or until lightly toasted. Remove from the oven. When cool enough to handle, rub the cut sides of the toasted bread with the peeled garlic clove, then discard the clove.

2 Prepare the remaining ingredients

Meanwhile, pit and roughly chop the dates. Roughly chop the pistachios. In a bowl, combine the ricotta, half the parmesan, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Assemble the crostini & serve your dish

Spread the seasoned ricotta onto each piece of toasted bread. Serve the crostini garnished with the chopped dates, chopped pistachios, remaining parmesan, and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare & toast the bread

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Peel 1 clove of garlic. Halve the bread horizontally, then cut each half crosswise into 4 equal-sized pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 9 to 11 minutes, or until lightly toasted. Remove from the oven. When cool enough to handle, rub the cut sides of the toasted bread with the peeled garlic clove, then discard the clove.

2 Prepare the remaining ingredients

Meanwhile, pit and roughly chop the dates. Roughly chop the pistachios. In a bowl, combine the ricotta, half the parmesan, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Assemble the crostini & serve your dish

Spread the seasoned ricotta onto each piece of toasted bread. Serve the crostini garnished with the chopped dates, chopped pistachios, remaining parmesan, and a drizzle of olive oil. Enjoy!