Sweetheart Crostini with Pesto & Ricotta Roses
A healthy and romantic appetizer, these Sweetheart Crostini feature a vibrant homemade pesto mixed with light ricotta, topped with fresh vegetables and delicate prosciutto roses, all served on perfectly toasted baguette slices.
Equipment
- Food Processor
- Oven
Ingredients
- 1 rustic French baguette (enough for about 10 slices)
- 2 ounces fresh basil leaves (plus a few tiny ones for garnish)
- 5 tablespoons pepitas (pumpkin seeds, a healthy alternative!)
- 3 tablespoons extra virgin olive oil (plus a splash for brushing)
- 2 teaspoons white balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- 0.5 cup light ricotta cheese
- 0.5 cup pitted Castelvetrano olives thinly sliced
- 0.5 cup cherry tomatoes quartered
- 5 thin slices prosciutto (to create beautiful roses)
- garlic powder A light sprinkle
Instructions
- Whip up the Pesto: First, gently remove a few tiny basil leaves and set them aside for garnishing. In your food processor, combine the rest of the 2 ounces of fresh basil, 5 tablespoons of pepitas, 3 tablespoons of olive oil, 2 teaspoons of white balsamic vinegar, and 2 tablespoons of grated Parmesan. Blend it on a purée setting for about 30 seconds until it's wonderfully creamy and bright green. You'll have a vibrant ½ cup of healthy homemade pesto!
- Mix Ricotta Delight: In a small mixing bowl, gently stir your fresh pesto together with ½ cup of light ricotta cheese until perfectly combined and smooth. Set this creamy mixture aside.
- Prep Your Toppings: Slice ½ cup of pitted Castelvetrano olives into delicate thin rings and carefully quarter your ½ cup of juicy cherry tomatoes.
- Craft Prosciutto Roses: Take one slice of prosciutto and delicately cut it in half using kitchen scissors. Fold each half over lengthwise, then gently roll it up from one end to create a charming little rose shape. Repeat this process until you have 10 beautiful prosciutto roses, perfect for adding a romantic touch!
- Toast the Crostini: Slice your French baguette into 10 even pieces, about ¾ inch thick. Lightly brush each slice with a little extra virgin olive oil and sprinkle with a touch of garlic powder. Bake in a preheated oven at 450°F (232°C) for 7-10 minutes, or until they're golden brown and perfectly crisp. Let them cool for about 5 minutes once out of the oven.
- Assemble with Love: Once the toasted crostini are cool enough to handle, spread a generous smear of your delightful pesto ricotta mixture onto each slice.
- Decorate & Serve: Artfully arrange the sliced tomatoes and olives on top of the pesto ricotta. Finish each crostini with a lovely prosciutto rose and those small basil leaves you saved for a final, fresh touch. Serve immediately and enjoy your healthy, homemade Valentine's treat!
Notes
Nutrition Information (per serving):
Calories: 144
Total Carbs: 2g
Net Carbs: 1g
Fats: 13g
Protein: 5g
Calories: 144
Total Carbs: 2g
Net Carbs: 1g
Fats: 13g
Protein: 5g
