When I get hungry, it’s no waiting matter. At the point where my stomach starts to grumble, I need to eat, and I need to eat now! If a quick bite isn’t available, there is a possibility that hangry Marcella may emerge. My boyfriend has dubbed my state of temporary irritability brought on by hunger as hangry (hungry + angry). However, the moment food hits my belly I am restored.
Often, my answer to any hunger crisis is the crostini. It is also an easy dinner party appetizer. Crostini is simply toast with stuff on top. The variations are endless. At the moment tomatoes are starting to pop up at the farmers markets. This past Saturday I bought a loaf of kale – onion bread and some Chianti Rose and Yellow Brandywine heirloom tomatoes. I was able to whip up a tomato and ricotta crostini in five minutes flat.
Heirloom Tomato and Ricotta Crostini
Ripe Heirloom Tomatoes
Whole Milk Ricotta Cheese
Clove of Garlic
Fruity Olive Oil
Fresh Cracked Black Pepper
Finishing Salt (Sea salt that is a flake or crystal used to season a dish after
is cooked or assembled.)
(NOTE: Because this dish is so simple, its success will depend entirely on the quality of each and every ingredient that makes it up.)
Slice the bread and toast until golden brown. Crush a clove of garlic to release its juices. Rub each piece of toast with the crushed clove of garlic. Spread a thick layer of ricotta onto the toast. Slice the tomatoes into ½ inch slices. Lay a slice or two of tomato onto the ricotta. Tear pieces of fresh basil leaves over the top. For the finishing touches, drizzle with olive oil, sprinkle with a pinch of the finishing salt and cracked black pepper. Viola…a 5 minute snack.
I like to enjoy this snack with a glass of red wine.