Tomato & Ricotta crostini with charred broccolini & hazelnuts

This recipe for Tomato & Ricotta Crostini is a mouth-watering and easy-to-create appetizer. Made with Filippo Berio Tomato & Ricotta Pesto, paired with charred broccolini and hazelnuts for a perfect combination of flavours.

Categories: Breads, Pizza & Panini, Starters

Serves: Makes 20 crostini Preparation time: 30 minutes Cooking time: 20 minutes

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Ingredients

Crostini

  • 1 baguette (1-2 days old)
  • 25ml Filippo Berio Extra Virgin Olive Oil

Topping

  • Small bunch of broccolini (or broccoli)
  • Handful of hazelnuts
  • 1 jar Filippo Berio Tomato and Ricotta Pesto
  • 20 ml Filippo Berio Extra Virgin Olive Oil
  • Sea salt

Method

  1. Thinly slice the baguette. Heat the oven to 200°C.
  2. Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
  3. Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
  4. For the topping, preheat oven to 190°C.
  5. Chop hazelnuts roughly and roast in the oven for 8-10 minutes.
  6. Chop the heads off the broccolini and fry in the Filippo Berio Extra Virgin Olive Oil with a little salt until charred.
  7. Spread the pesto on the crostini, top with the broccolini and hazelnuts.

Cook with:

Tomato & Ricotta Pesto

Based on an age old Sicilian recipe, Filippo Berio Tomato and Ricotta Pesto combines the sweetness of tomatoes with the rich smoothness of ricotta cheese, combined with fine Filippo Berio Extra Virgin Olive Oil. Simple to prepare, memorable to experience.

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