Tri-Color Crostini
Festive and tasty, these crostini start with a base of french bread and ricotta, then build in some veggie flavors and color with spinach and tomato. A great platter item for holiday parties. Credit: from “Italian Recipe Cookbook”
Servings Prep Time
18pieces 15min
Cook Time
Servings Prep Time
18pieces 15min
Cook Time
  • 2loaves french bread
  • 1cup Narragansett Creamery ricotta cheese
  • 8ounces Olivia’s Baby Spinach
  • 1pkg – grape tomatoes
  • 1pinch red pepper chili flakes
  • 2 garlic cloves
  • drizzle extra-virgin olive oil
  • pinch Saltto taste
  1. Preheat the oven to 350F.
  2. Half each grape tomato. Add some salt and set aside. Salt will help tomatoes release excessive liquid so that our crostini don’t become soggy. For the same reason, strain ricotta cheese.
  3. Slice the bread into ½ inch slices using a sharp or bread knife. Drizzle both sides with extra virgin olive oil. Place on a baking sheet or parchment paper and toast in the oven for about 5 minutes. Flip each piece of bread on the other side and toast for another 5 minutes or until light golden color.
  4. While bread is toasting in the oven, shred baby spinach leaves with a sharp knife. In a large skillet pan, pour some olive oil and add a pinch of red pepper chili flakes. Add spinach and saute for 2-3 minutes until it’s soft and massively reduced in size. Only after that add a pinch of salt.
  5. Transfer spinach to a bowl avoiding transferring any cooking liquid. Let it cool down while you are finishing preparing the bread.
  6. Rub one side of each toasted piece of bread with a garlic clove.
  7. Assemble crostini: spread thin layer of ricotta cheese, place spinach on the left, tomatoes on the right. Now fill the center with a thicker layer of ricotta.