Murabba Crostini

MURABBA CROSTINI WITH HOLY BASIL

Pretty, total yummers, and comes together quickly - really great for those last minute appetizer ideas and an eye candy addition to your Diwali potluck/party! Works great for Thanksgiving apps or any holiday menu 😊

We whip up ricotta with citrus zest, combine the creamy flavor with a little bit of sweetness from the Nectarine Murabba/Preserve we made over the summer. For warmth, I add Holy basil - I like the peppery ,spicy flavor more with the combo than of regular sweet basil. I finish it off with a sprinkle of sumac and freshly ground black pepper. All of these on the crunchy crostini create a delightful texture and flavor profile!

MURABBA CROSTINI WITH HOLY BASIL

makes 24 - 36 crostini

YOU WILL NEED

• 24-36 crostini

• 1/4 cup ricotta cheese

• 2 tsp lemon zest

• pinch salt

• 2 tbsp nectarine murabba

• 10-12 holy basil leaves

• 1 tbsp sumac powder

• freshly crushed pepper

METHOD

• Arrange the crostinis on a serving platter. Whisk ricotta cheese, lemon zest and pinch of salt.

• Smear a tsp of ricotta cheese mixture on all crostini. Gently drop a 1/4 - 1/2 tsp of preserve over it.

• Place 4-5 basil leaves on top of each other, roll and chop. You will get long strands of the herb. Place these over the preserve.

• Sprinkle 1 tbsp of sumac over the crostini and finish off with a nice grind of black pepper.

SUBSTITUTIONS

• Holy Basil - You can replace Holy Basil with regular sweet basil

• Nectarine Murabba - If you haven’t made Nectarine Murabba (😢), you can use any store bought preserve or marmalade. Make sure you use just a small teaspoon - you do not want the sweetness to overpower. Taste before you make a bunch for the crowd and adjust preserve proportions.

Happy (no)Cooking! 😘