Italian Ricotta Ciabatta Crostini

"I'm thinking of Tre Stelle® Ricotta blended with Italian herbs and roasted red peppers, spread on ciabatta and grilled for an Italian crostini topped chili."
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Cheese: Ricotta   Course: Mains

4

INGREDIENTS

Spanish Chili
3 tbsp olive oil
1 large onion, diced
5 cloves of garlic, minced
4 fresh chorizo sausages, from the butcher, casings removed
1 tbsp chilli powder
1 tbsp dried rosemary
2 tsp dried thyme
2 tsp espelette pepper
2 tsp ground cumin
1 tsp sweet paprika
2 large carrots, cut into 1/2 inch quarters
2 large sweet red pepper, seeded and diced into 1/2 pieces
2 large celery sticks, sliced into 1/2 pieces
2 28 oz (796 ml) cans of diced or crushed tomatoes
1 14-19 oz (400-540 ml) white beans or romano, drained and rinsed
2 medium zucchini, sliced into 1/2 inch slices
fresh parsley to garnish

Italian Ricotta Ciabatta Crostini
8 slices of ciabatta loaf
2 tbsp olive oil
3/4 cup Tre Stelle Smooth Ricotta Cheese
3 tbsp chopped roasted red pepper
2 tbsp fresh rosemary leaves, chopped
2 tbsp fresh basil leaves, chopped
olive oil
salt and pepper to taste


PREPARATION

Chili
Sauté the onions and garlic in a large dutch oven or pot over medium heat, until just turning translucent, about 3 minutes.
Remove the meat from the sausage casings and add to the pot. Raise the heat to medium high. Using a cooking spoon, break up the meat until small and crumbly, no longer pink but rather turning crispy, about 7-8 minutes.
Add the spices and stir to coat well.
Add the carrots, peppers and celery, and cook till just starting to soften, about 5-7 minutes.
Add the tomatoes and all juice and bring to a low boil. Reduce the heat to a simmer and cover slightly with the lid. Let it simmer for about 30 minutes, till veggies are almost tender.
Add the can of beans. Continue to simmer another 10 minutes.
Add the zucchini pieces and simmer another 5-10 minutes.
Season with salt and pepper, and re-season with any of the spices or herbs you'd like to taste more of!
Garnish with the fresh parsley.

Italian Ricotta Ciabatta Crostini topping
Preheat the oven to 375F, set rack in the middle.
Lay out the ciabatta slices on a baking sheet and lightly brush with olive oil
Toast in the oven, till golden brown.
Combine the rest of the ingredients together and spread evenly on each slice of bread.
Return to the oven and set it to broil. Broil for about 5 minutes, till spread is warmed through.
Drizzle with a touch more olive oil and sprinkle with salt and pepper.

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Created By: Taste Team - Jennifer Emilson

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