Ricotta Pesto Spread with Crispy Crackers
Ricotta Pesto Spread with Crispy Crackers Serve this spread on its own in a bowl with crackers on the side, or be a little fancy and sandwich it between crackers and garnish with fresh sprouts, as pictured. Serves 4 to 6
Spread ¾ cup (185 mL) ricotta cheese ¼ cup (60 mL) plain yogurt, preferably thick style ½ cup (125 mL) very finely grated fresh parmesan cheese 1 clove garlic, minced 1 tbsp (15 mL) basil pesto salt and pepper, to taste Crackers 1 package egg roll wrappers* 1 egg white 2 tbsp (30 mL) water anise seeds, for sprinkling fleur de sel, for sprinkling Garnish 1 tomato, seeded and diced spouts, such as spicy radish, pea shoots or broccoli
the egg white and the water with a fork until slightly foamy. Using a pastry brush, brush both sides of each wrapper with the egg white mixture. Sprinkle one side only with the anise seeds and the fleur de sel. Using a pizza cutter, cut each wrapper diagonally into four to create four triangles. Place the triangles, seed side up, about ½ inch (1 cm) apart on the cookie sheet. Bake for about 10 minutes, or until lightly browned around the edges. Transfer the crackers to a cooking rack. Continue to make as many crackers as required.
Serving Options: #1 – Party Dip and Crackers: Transfer the spread to a serving bowl, garnish with a mound of diced tomato and a few sprouts. Serve with the crackers.
In a medium bowl, mix together the ricotta, yogurt, parmesan cheese, minced garlic, basil pesto, salt and pepper. Mix well and chill until serving time.
#2 – Sit Down Appetizer for 4 to 6 (pictured): You will require 2 crackers per servings. Lay one cracker on a serving plate. Top with a mound of the ricotta pesto spread. Top with a few sprouts and about ½ tsp (2 mL) diced tomatoes. Top with another cracker, a mound of spread, sprouts and tomatoes. Serve immediately.
Lay several egg roll wrappers on a clean counter. In a small bowl, whisk together
* sold in the produce section of most supermarkets, and at Asian specialty shops
Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.