Crostini + Dwr
We recently had the honor of working with Design Within Reach on their holiday campaign, among other great creatives like Of a kind, Pouring Ribbons and Designers and Books. We were asked to create a holiday recipe for which we chose a crostini of ricotta, shaved squash, prosciutto and pomegranate. We think this is the perfect holiday starter, perfectly bright and seasonal – it is also great for lunch with a side of market greens.
For more on our collaboration and a video about Sunday Suppers please visit dwr. Photo + Recipe below by Karen Mordechai – Sunday Suppers.
Crostini : Ricotta, Shaved Squash, prosciutto and pomegranate
Serves 4 to 6
8 slices bread
1 Garlic clove, smashed or cut in half
1 cup fresh ricotta
zest of one lemon
1 tablespoon olive oil, more for drizzling
sea salt, to taste
1 small yellow squash, sliced thinly on a mandoline
1 small zucchini, sliced thinly on a mandoline
8 slices prosciutto
1/4 cup mint leaves, torn
1/2 pomegranate, seeded
Heat oven to 450°. Slice and brush bread with olive oil and transfer to a baking sheet. Toast bread, flipping once, until golden brown, about 6 minutes. Rub toast with garlic clove.
Season ricotta with lemon zest, olive oil and sea salt.
To serve, spread ricotta over each toast, top with squash and zucchini, prosciutto
and pomegranate seeds. Drizzle olive oil. Garnish with sea salt.