Making appetizers at home doesn’t have to be complicated. With this recipe for Ricotta and Chorizo Crostini, you’ll create a dish that’s as easy to prepare as it is delightful to eat. Perfect for gatherings or a simple snack, this recipe is sure to impress your friends and family.

Why You’ll Love Ricotta and Chorizo Crostini

Quick and Easy: This recipe takes just 20 minutes to prepare, making it ideal for last-minute gatherings.
Versatile: Ricotta and Chorizo Crostini work wonderfully as an appetizer or a light meal.
Balanced Flavors: The creamy ricotta pairs perfectly with the smoky, spicy chorizo.
Customizable: Add your favorite herbs or spices to make it your own.
Crowd-Pleaser: These crostini are always a hit at parties and gatherings.

Ingredients

1 baguette, sliced into 1/2-inch rounds
1 cup ricotta cheese
4 ounces chorizo, sliced and cooked
2 tablespoons olive oil
1 clove garlic, halved
1/4 cup fresh parsley, chopped (optional)
Salt and pepper to taste

Equipment List

Baking sheet
Skillet
Mixing bowl
Spatula
Knife and cutting board

How Many People Does It Serve?

This recipe makes 12-15 crostini, perfect for serving 4-6 people as an appetizer.

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Instructions

Prepare the Baguette: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
Toast the Bread: Bake the slices for 8-10 minutes, or until golden and crisp. Rub each slice with the halved garlic while still warm.
Cook the Chorizo: Heat a skillet over medium heat and cook the chorizo slices until browned and slightly crispy. Remove from the skillet and set aside.
Prepare the Ricotta: In a bowl, mix the ricotta cheese with a pinch of salt and pepper for flavor.
Assemble the Crostini: Spread a generous layer of ricotta on each toasted baguette slice. Top with cooked chorizo and sprinkle with fresh parsley, if using.
Serve: Arrange the crostini on a platter and serve immediately.

Nutrition Facts

Calories per Serving: Approximately 220 calories per 3 crostini.
Protein Content: Around 8 grams of protein per serving.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Ricotta and Chorizo Crostini

As an Appetizer: Serve warm or at room temperature on a platter.
With a Salad: Pair with a light green salad for a complete meal.
Wine Pairing: Enjoy with a glass of red wine, such as Rioja, for a perfect flavor combination.

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Some Additional Tips

Choose Fresh Ingredients: Use high-quality ricotta and fresh baguettes for the best results.
Experiment with Herbs: Try basil or thyme for a unique twist.
Add Zest: Sprinkle some lemon zest over the crostini for a bright flavor.
Make Ahead: Toast the bread and cook the chorizo in advance for easy assembly.
Vary the Protein: Substitute chorizo with prosciutto or pancetta for a different taste.

FAQ Section

Can I use store-bought ricotta? Yes, but ensure it’s fresh and creamy for the best texture.
What can I use instead of chorizo? Try sausage, bacon, or even roasted vegetables for a vegetarian option.
How do I store leftovers? Store assembled crostini in an airtight container in the fridge for up to 1 day.
Can I freeze crostini? You can freeze the toasted bread, but assemble fresh toppings before serving.
What other bread works well? Ciabatta or sourdough are great alternatives to a baguette.
Can I use flavored olive oil? Yes, garlic or herb-infused olive oil adds extra flavor.
Is this recipe gluten-free? Use gluten-free bread to make it suitable for gluten-intolerant guests.
How can I make it spicier? Add red pepper flakes or a dash of hot sauce to the ricotta.
Can I make this dairy-free? Use a dairy-free ricotta alternative to suit dietary needs.
What drink pairs well with this? A light beer or sparkling water with citrus complements the dish beautifully.

Conclusion

Ricotta and Chorizo Crostini are a delightful, easy-to-make appetizer that will elevate any meal or gathering. With its perfect balance of creamy ricotta and savory chorizo, this dish is sure to impress. Give it a try, rate the recipe, and share your comments—we’d love to hear your thoughts!

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