Name: Miso pesto crostini with charred spring onion salsa
Ingredients: 1 plain ciabatta, cut into 18x 1cm thick slices (225g); 3 tbsp extra virgin olive oil; 2 bunches spring onions, halved lengthways (170g); 60ml olive oil; 1 tsp maple syrup; 2 tsp lime juice; ½ tsp grated fresh ginger; 70g ricotta, lightly whipped until smooth; 150g Ottolenghi miso pesto; 2 tbsp pine nuts, toasted; Fine sea salt and black pepper

Canape / Party food Summer

Makes 18 crostini

Prep 10min

Cook 30min

There’s something irresistibly snackable about these little crostini. Crisp bases topped with our miso pesto, a layer of creamy ricotta and a spoonful of smoky, tangy spring onion salsa - they strike just the right balance of sweet, savoury, and fresh. Perfect alongside a drink (Botivo, naturally), they’re easy to throw together, especially if you cheat a little with shop-bought crostini or crackers.

Ingredients

1	plain ciabatta, cut into 18x 1cm thick slices (225g)
3	tbsp extra virgin olive oil

CHARRED SPRING ONION SALSA
2	bunches spring onions, halved lengthways (170g)
60ml	olive oil
1 tsp	maple syrup
2 tsp	lime juice
½ tsp	grated fresh ginger

PESTO RICOTTA
70g	ricotta, lightly whipped until smooth
150g	Ottolenghi miso pesto
2 tbsp	pine nuts, toasted
	Fine sea salt and black pepper

Method

Preheat the oven to 180c.
Arrange the ciabatta slices on a parchment lined baking tray and drizzle each side with 1 ½ tablespoons of oil. Bake for 18-20 minutes, until golden and crisp. Set aside to cool.
Increase the oven to 220c.
Add the spring onions and 2 tablespoons of oil to a parchment lined baking tray. Season with ½ teaspoon salt and plenty of pepper and bake for 12-14 minutes until charred in places. Set aside to cool, then finely chop and add to a bowl with the remaining 2 tablespoons of oil, maple syrup, lime juice and ginger.
To assemble, spread ½ a tablespoon of pesto on each crostini, followed by ½ a tablespoon of ricotta. Spoon over a generous teaspoon of the charred spring onion topping and scatter over the pine nuts.

Miso pesto crostini with charred spring onion salsa

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

Share

Pinterest WhatsApp Facebook X Email

Pair with Botivo x Ottolenghi Aperitivo

1. Pour 25ml Botivo x Ottolenghi Aperitivo over ice.
2. Top with 150ml soda water.
3. Garnish with a lime wheel.