Ricotta Base Ingredients

• 200 grams of ricotta
• 2 tablespoon extra virgin olive oil (EVOO)
• Salt and pepper, to taste
• Zest of 1 lemon

Smoked Mackerel, Cucumber & Dill Ingredients 

• 1 pear, thinly sliced
• 2 tablespoons of honey
• 3 tablespoons of chopped pistachios1 Baguette, thinly sliced and toasted until crisp200 grams of ricotta
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper, to taste
• Zest of 1 lemon

Crostini Topping Ingredients

• 1 Baguette, thinly sliced and toasted until crisp

Persimmon, Prosciutto & Jalapeño Ingredients

• 1 persimmon, thinly sliced
• 4-5 slices of prosciutto
• 1 jalapeño, thinly sliced 

Pear, Honey & Pistachios Ingredients 

• 1 pear, thinly sliced
• 2 tablespoons of honey
• 3 tablespoons of chopped pistachios

Smoked Mackerel, Cucumber & Dill Ingredients 

• 100 grams of smoked mackerel, flaked
• 1/2 cucumber, thinly sliced
• 2 tablespoons of capers
• Fresh dill
• Extra lemon zest

1. First we prepare the ricotta base. In a bowl, whisk together the ricotta, salt, pepper, olive oil and lemon zest. Taste as you go and set aside. Once the bread is toasted, we can now begin to assemble our crostinis.
2. Start by spreading a generous layer of the ricotta base over every toasted slice of bread.
3. Persimmon, Prosciutto and Jalapeño Crostinis – Layer slices of persimmon before adding the prosciutto and top it with a slice of jalapeño.
4. Pear, Honey & Pistachio Crostinis – Place pear slices, drizzle with honey and sprinkle with chopped pistachios.
5. Smoked Mackerel, Cucumber and Dill Crostinis – Top crostini with cucumber slices followed by the flaked mackerel and dill. Finish off with some dill on each slice and lemon zest.
6. To serve, arrange the crostinis on a platter, and serve immediately as a festive centerpiece for your snack spread. Happy holidays from all of us at OWIU Goods.