Ricotta and Cherry Tomato Crostini

Ricotta and Cherry Tomato Crostini

Ingredients

To make Ricotta and Cherry Tomato Crostini recipe

1/4 cup crumbled ricotta cheese

1/4 cup cherry tomatoes, cut in half

8 slices of French bread

1 tablespoon olive oil, for greasing

1 1/2 teaspoons olive oil

1/4 teaspoon mixed dried herbs

1/4 teaspoon dried red chili flakes

Salt to taste

1/4 teaspoon sea salt

Procedure

To make Ricotta and Cherry Tomato Crostini recipe, grease a baking tray and place all the slices of French bread on it, drizzle a little olive oil on each slice of bread.

Now bake the bread in a preheated oven at 200˚C (400˚F) for 15 minutes or until the color of the bread becomes light brown, then keep the bread aside to cool completely.

Now take cherry tomato pieces, olive oil, dried herbs, red chilli flakes and salt in a deep bowl and mix well.

- Now place the toasted bread on a clean dry surface, add some ricotta cheese on it and spread it evenly.

- After this, spread the cherry tomato mixture evenly over it and sprinkle all the salt on top.

Serve immediately.

Ricotta and Cherry Tomato Crostini

🛑🛑🛑

Small Idli with Coconut Chutney

Ingredients

Coconut Chutney

1 cup coconut milk

1 tablespoon oil

1/2 teaspoon cumin seeds

2 cardamoms

Green chillies, chopped

Salt to taste

1 teaspoon lemon juice

1/2 teaspoon sugar

2 teaspoons cornflour dissolved in 2 tablespoons cold water

Idli

10 spinach leaves

1 cup readymade idli

Salt to taste

Method

Coconut Chutney

Heat oil in a wide non-stick pan and add cumin seeds.

When cumin seeds start to splutter, add coriander leaves, green chillies, coconut milk, salt, lemon juice, sugar and cornflour dissolved in water, mix well and cook on medium flame for 1 to 2 minutes stirring continuously and keep aside.

To make Idli

In a pan, gently boil spinach leaves in sufficient hot water for 1 to 2 minutes.

- Now drain it, cool it and make a smooth paste by blending it in a blender.

Add the idli juice, spinach paste and salt in a bowl and mix well.

Heat some oil in a small idli mould, add the prepared cucumber and steam it in a steamer for 6-7 minutes.

When the idli cools down, remove it from the mould and keep it aside.

Next method

Heat a plate or a pan.

- Pour four portions of the prepared coconut chutney, spread one portion on the plate or pan and cook for 1 minute.

- Now add the prepared idli and the remaining coconut chutney and cook for 1-2 minutes on medium flame, stirring occasionally.

Now remove the green chillies from the plate and serve immediately.🛑🛑🛑

Ricottdherato