Crostini

with Spiced Tomato Jam and Ricotta

• • • Makes about 32 crostini, enough for 8 to 10 appetizer servings • • •

Here is my go-to antipasto, the one I can quickly throw together for an impromptu dinner party or when a guest turns up unexpectedly. A slather of ricotta, a dollop of spiced tomato jam, a slice of bread. That’s it. If you have a little extra time, you can make your own ricotta (page 203); otherwise use the best quality you can find from a reliable source. None of that grainy commercial supermarket stuff!

¾ cup (170 g) Buttermilk Ricotta (page 203), well drained, or store-bought fresh ricotta

1 thin baguette (ficelle), cut on the bias into ½-inch-thick slices

8 ounces (227 g) Spiced Tomato Jam (page 166) or Golden Tomato Jam variation (page 166)

1 • Position an oven rack 4 inches from the broiler and turn the broiler on.

2 • Spread 1 rounded teaspoon ricotta on each of the bread slices and top with a rounded teaspoon of the jam. Arrange the slices on a rimmed baking sheet and broil until the topping is just starting to bubble and the edges of the bread are nicely browned, 1 to 2 minutes.

3 • Transfer the crostini to a serving platter and serve warm.