Ricotta Crostini with Pistachios & Dates

Ricotta Crostini

with Pistachios & Dates

25 MIN
$6.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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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Dietary Information

Vegetarian
  • 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
time-saving
tips & techniques
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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Ricotta Crostini

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!

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