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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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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.
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.
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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