Miso pesto crostini with charred spring onion salsa

snack · ⏱ 40 min · 18 portions · 18.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/322/miso-pesto-crostini-with-charred-spring-onion-salsa/