On The Rocks Jam + Ricotta Crostini

On The Rocks Jam + Ricotta Crostini

Yield: 24 crostini


1 large Baguette

2 cups ( about 8 oz) ricotta

½ teaspoon salt

½ teaspoon pepper

½ tablespoon Olive Oil

½ cup On The Rocks Jam of your choice

¼ cup microgreens, for garnishing


Preheat oven to 400 degrees + prepare a parchment lined baking sheet.

Slice baguettes in ½ inch thick slices. Lay baguette slices on the baking sheet and allow them to bake for 10 minutes, 5 on each side, until browned.

While slices are baking, in a mixing bowl, beat ricotta, salt, pepper and olive oil until smooth and fluffy, set aside.

Remove baguette slices from oven and allow to cool for a few minutes. You don’t want them to be too hot or the ricotta will melt. Once slightly cooled, scoop about 1 tablespoon of ricotta mixture on top of bread. Layer with 1 teaspoon of On the Rocks Jam + sprinkle with microgreens.

Serve + enjoy!

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