Monday, December 30, 2013

Grilled Sausage over Basil & Honey Ricotta with Pignolis atop Crostini

          Hey there everyone! Been a while, I know. I don’t have many excuses except that it is Holiday time and I had the Flu, Bronchitis and a Sinus Infection last week. Enough said, right!?? I don’t think I have cooked anything in over two weeks…..wimper wimper….

            Thank goodness for Hubby though. He kept me well-rested and well-fed. He did have some help from Livoti’s, our local Italian market, but he still gets all the credit for making many snacks, side dishes and his 4 course Christmas Feast for us. He is a gem, isn’t he?!? Except for when he kicked my booty in Words with Friends each day and refusing to sleep in the same bed as me all week!
Hubby to the Rescue!!!!

Our Little Christmas Feast for Two...with my medicines in background!
            But enough about that….here’s to coming back and giving you something new to chew on. I might not be back this week again but I hope I’ll have some time in the next few weeks to share more with you soon. I made this recipe on Thanksgiving and boy, it was a wham bam homerun. The ricotta was good enough just to schmear on some crusty bread, but I figured adding sweet sausage would round it out nicely.  

            And even better for now, it is almost New Year’s Eve and who doesn’t like tasty little bites at the party? So go ahead, I say make this appetizer, sneak a bite yourself, ring in the New Year and oh yeah, make sure you wash your hands! Enjoy!

Grilled Sausage over Basil & Honey Ricotta with Toasted Pignolis atop Crostini
Serves: 10-15 people

OBJ: TCW be able to incorporate her kitchen mixing skills with her Hubby’s grilling skills into 1 crowd-pleasing appetizer

1, 15 ounce, whole milk ricotta cheese
3 – 4 TBS honey
10-12 fresh basil leaves, thinly shopped
¼ C pignoli nuts, toasted and cooled
S & P: salt and pepper, to taste
1 sweet sausage ring- grilled and sliced into 1 inch pieces
1 bag Crostini -toasted baguette pieces  ( I used Stacy’s brand Garlic & Herb- I found them at Cost Co. )

1. In a large bowl, mix ricotta, honey (start with 3 TBS), basil, nuts and a heavy pinch of S & P. Taste to see if it is sweet enough, if so- great. If not, add additional 1 TBS honey and stir. Cover and refrigerate until about 30 minutes before serving. Take out and let chill come off.
2. Preheat grill and cook sausage on both sides so that is cooked through. Slice while warm.
3. Place ricotta mixture in a medium size serving bowl. On a platter, place baguette pieces and tooth-picked sausage pieces. Place ricotta next to platter and plate up a few to show. Enjoy!

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