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Miso pesto crostini with charred spring onion salsa

Crisp golden ciabatta topped with creamy miso pesto and ricotta.
Smoky charred spring onion salsa bursts with lime, maple, and ginger.
Salty-sweet, tangy, and beautifully crunchy in every bite.

snack ⏱ 40 min 220 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Miso pesto crostini with charred spring onion salsa
v7 · rb0e705f985 20260727Z1751 225 g ciabatta 104 ml olive oil 70 g ricotta 150 g miso pesto 2 tbsp pine nut 🔥 preheat the oven to 180°C 🔥 ⏱ 18-20 min bake the ciabatta slices until golden and crisp ⏳ cool the baked ciabatta 🔥 increase the oven to 220°C 🔥 ⏱ 12-14 min add spring onions and olive oil, season with salt and plenty pepper, then bake until charred in places ⏳ cool and finely chop the charred spring onions 🌀 mix the spring onion salsa with the remaining olive oil, maple syrup, lime juice, and grated ginger 🍳 toast the pine nuts 🍽 spread miso pesto on each crostini 🍽 spread ricotta on each crostini 🍽 top with charred spring onion salsa and scatter toasted pine nuts Miso Pesto Crostini 🎉 170 g spring onion sea salt to taste black pepper to taste 1 tsp maple syrup 2 tsp lime juice ½ tsp ginger 44 ml spring onion, sea salt, black pepper 60 ml maple syrup, lime juice, ginger ricotta miso pesto
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Preparation steps

  1. preheat the oven to 180°C
  2. bake the ciabatta slices 18-20 min until golden and crisp
  3. cool the baked ciabatta
  4. increase the oven to 220°C
  5. add spring onions and olive oil, season with salt and plenty pepper, then bake 12-14 min until charred in places
  6. cool and finely chop the charred spring onions
  7. mix the spring onion salsa with the remaining olive oil, maple syrup, lime juice, and grated ginger
  8. toast the pine nuts
  9. spread miso pesto on each crostini
  10. spread ricotta on each crostini
  11. top with charred spring onion salsa and scatter toasted pine nuts

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