Thinking of a different appetizer to serve on New Yearâ€™s Eve? Hereâ€™s something that might be of interest to you. You see, I love crostinis. I love the various dips that you can whip up even more. Thatâ€™s why when I saw this recipe for piquillo pepper cheese crostini, I was hooked. You canâ€™t go wrong with peppers and cheese! Thanks to Epicurious for this recipe.
â€¢ 1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
â€¢ 1/4 cup chopped green onions (green part only)
â€¢ 2 teaspoons drained capers
â€¢ 2 teaspoons sweet or hot smoked Spanish paprika*
â€¢ 1 garlic clove, peeled
â€¢ 1 cup whole-milk ricotta cheese
â€¢ 4 ounces cream cheese, room temperature (about 1/2 cup)
â€¢ 1/2 cup freshly grated Parmesan cheese
â€¢ 1 tablespoon extra-virgin olive oil plus additional for brushing
â€¢ 1 baguette, cut into 1/2-inch-thick rounds
Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Preheat oven to 375Â°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.
* Sweet smoked Spanish paprika (sometimes labeled PimentÃ³n Dulce or PimentÃ³n de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled PimentÃ³n Picante or PimentÃ³n de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled â€œsmoked paprikaâ€) can be found at some supermarkets.