Quick Pickled Rhubarb and Ricotta Crostini

May04

Quick Pickled Rhubarb and Ricotta Crostini

Serves :: 4

Ingredients

4 to 5 stalks of rhubarb chopped, about 3 cups

1 cup red wine vinegar

3/4 cup water

1/4 cup sugar

1/2 teaspoon peppercorns

1/2 teaspoon fennel seeds

2 bay leaves

8 to 12 slices of whole wheat baguette or 4 slices of whole wheat sourdough, halved

1 clove garlic, halved

extra virgin olive oil for drizzling

1/2 cup fresh ricotta

red pepper flakes

Directions

In a medium saucepan, add rhubarb through bay leaves and simmer over medium-low heat for about 7 to 8 minutes until rhubarb is tender. Remove from heat and allow to cool. Strain the majority of the pickling liquid and set remaining rhubarb compote aside.

Rub bread with garlic and drizzle one side lightly with olive oil. Toast at 375F for 5 to 7 minutes until golden and crisp.

Spread 1 tablespoon or so of ricotta on toasts followed by a dollop of pickled rhubarb and a sprinkle of red pepper flakes. Drizzle a little extra olive oil over top just before serving.

TAGS: spring, rhubarb, ricotta

posted: 05.04.12

4 Comment(s)

Monday, September 10, 2012

Great article . Will definitely copy it to my website.

—googlepo

Tuesday, September 11, 2012

Good article. Very well written

—Recipe For Cake Balls

Sunday, September 16, 2012

Dazzling article . Will definitely copy it to my blog.Thanks.

—Czi Kung w Gdansku

Wednesday, April 10, 2013

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MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.