Ricotta & Potato Crostini
by Emma Bice
Ingredients:
- 2 medium russet potatoes
- 1 cup whole milk ricotta
- 2–3 tbsp chives, finely chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 baguette, sliced into ½-inch rounds
- Olive oil or butter
Preparation:
- Preheat your oven to 400°F. Pierce the potatoes with a fork and bake directly on the rack for 45–60 minutes, until tender.
- Heat a large pan over medium heat and add a drizzle of olive oil or a bit of butter. Add the baguette slices in a single layer and toast for a few minutes per side until golden and crisp. Work in batches if needed and set aside.
- Once the potatoes are cool enough to handle, slice them open and scoop the centers into a bowl.
- Add ricotta, chives, garlic powder, salt, and pepper to the bowl and mix until smooth and creamy. Taste and adjust seasoning as needed.
- Spoon the ricotta potato mixture onto each toasted slice and place on a baking sheet.
- Bake for 8–10 minutes until warmed through and lightly golden. For extra color, broil for 1–2 minutes at the end.
- Serve warm and enjoy.
