Entrees

Crostini with ricotta and caviar

Name: Crostini with ricotta and caviar
Yield: 8
Ingredients: 500g tipo ‘00’ flour; 75g caster sugar; 10g instant yeast; 10g fennel seeds; 1 egg; 150g butter; 175ml milk; Extra virgin olive oil, to brush and serve; 2 cups (480g) ricotta; 1/4 cup (60ml) pure cream; 100g salmon roe; 30ml mirin

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https://healthimprovements.info/recipes/crostini-ricotta-caviar/606syqxg — Crostini with ricotta and caviar

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by Trisha Greentree

Jul 12, 2019

This is one hard act to follow.

500g tipo ‘00’ flour
75g caster sugar
10g instant yeast
10g fennel seeds
1 egg
150g butter
175ml milk
Extra virgin olive oil, to brush and serve
2 cups (480g) ricotta
1/4 cup (60ml) pure cream
100g salmon roe
30ml mirin

Method

1.

Place flour, 20g salt flakes, sugar, yeast and fennel seeds in the bowl of a stand mixer with the dough hook. Mix on medium speed until combined. Combine egg, butter and milk in a jug and slowly add to flour mixture. Mix for 3 minutes or until dough comes together. Refrigerate for 4 hours or overnight.
2.

Preheat oven to 180°C. Grease 4 large baking trays and line with greaseproof paper. Divide dough into 16 equal pieces. Start with a floured bench and the pasta machine on the thickest setting. Working with 1 piece at a time, roll through the settings, reducing thickness, until size 2. In batches, place on prepared trays, brush with oil, season and bake for 12-15 minutes or until golden. Cool on trays. Transfer to a separate tray.
3.

Place ricotta and cream in a blender and blend until combined and smooth.
4.

Place salmon roe and mirin in a small bowl. Stir gently to combine. Place whipped ricotta in a bowl. Top with roe, scatter with freshly ground black pepper and drizzle with oil. Serve with crostini.