Ricotta Crostini with Balsamic & Toasted Pecans
Fumé Blanc
North Coast
Pair with Ferrari-Carano Fumé Blanc. Creamy ricotta, tangy balsamic, and toasted pecans layer sweet, savory, and nutty flavors alongside our bright, refreshing Fumé Blanc.
Ingredients
- 4 slices of sourdough bread
- 200 g ricotta (lactose-free if desired)
- Balsamic glaze to taste
- 12 – 16 pecans
- 1 tbsp olive oil (optional)
- Salt & pepper
- Lemon zest (optional but delicious)
Directions
- Toast the pecans: place the pecans in a dry pan. Toast over medium heat for 3 – 4 minutes, until fragrant. Let them cool, then roughly chop.
- Prepare the bread: toast the sourdough slices in a skillet, on a grill pan, or in the oven. For extra flavor, lightly brush them with olive oil before toasting
- Season the ricotta: mix the ricotta with a pinch of salt, some black pepper, and a drizzle of balsamic glaze, if you like.
