Whipped Ricotta and My Take on Gluten Free "Crostini"
A Simple and Sophisticated Appetizer
We had a very chill weekend celebrating my birthday, just hanging out around the apartment. We cooked risotto and steak, I beat Darrell in 3/3 rounds of Sequence, and we stayed up late to catch the latest episode of Big Brother! I whipped up this incredible appetizer in place of a birthday cake for my special treat and it was sheer perfection!
Back in NYC, we ordered whipped ricotta as an appetizer at a restaurant that served gluten free bread and it was the ultimate treat for a GF girl who hadn’t had anything remotely close to garlic bread in a seriously long time! I loved the simplicity and amazing taste of this app. Since I love cheese and all things yummy charcuterie-board-esque, whipped ricotta seemed like a fun alternative to a slice of birthday cake for our relaxing celebratory evening at home. Check out my recipe below!
WHIPPED RICOTTA
With Honey Drizzle & A Little Kick
Ingredients
1/2 cup Whole Milk Ricotta
1 tablespoon Honey
Dash of Salt
Dash of Pepper
Red Pepper Flakes
Directions
In a small bowl, whisk together ricotta, honey, salt and pepper until combined and fluffy. Transfer to entertaining dish. Drizzle with honey, sprinkle a few red pepper flakes, and surround with toasted slices of a French baguette. Gluten intolerant readers, see notes below about alternative bread options.
You can double, triple, quadruple this recipe to work for different crowds. The recipe as is, will serve about 4.
CROSTINI
While you don’t need legitimate “crostini” or French baguette slices to be your vehicle for the whipped ricotta, your non-gluten intolerant guests may appreciate a separate arrangement for the “real deal.” Otherwise, I’m pretty sure you can serve my alternative option and they’ll never question it!
I used Schar Gluten Free Ciabatta Rolls to make this easy alternative using a George Foreman Grill! Simply slice 2 rolls into 1/2 inch slices, spray grill with cooking spray, line grill with slices and sprinkle with garlic salt and toast until desired golden brown. Granted, they won’t be quite as dry and crisp as real crostini, but they’re still delectable! And if you can get your hands on Schar Gluten Free Baguette, I’d highly suggest giving that a try! It was unavailable in my area but I was pleasantly surprised with the results of my ciabatta roll experiment!
Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.