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Melissa Ann Barton travels from Nashville to cook alongside Lauren in a feel-good episode bursting with warmth. Together, they make crostini two ways, homemade ricotta with honey and white bean lemon hummus. Melissa Ann’s kindness, creativity, and hospitality shine through every bite. This episode proves simple dishes can make a big impression.
Crostini are small, toasted bread slices and are typically lightly coated with olive oil and baked or grilled until crunchy. They are simple to prepare, easy to customize, and can feed a crowd. They are a great way to use up extra bread! My two recipes below for homemade ricotta cheese and white bean hummus are two examples of creamy toppings for the crostini.
INGREDIENTS
Yields about 25 crostini
INSTRUCTIONS
Yields about 2 cups ricotta
Making ricotta from scratch is surprisingly simple and incredibly rewarding. All you need is a ½ gallon of milk, vinegar, salt and lemon juice. It is a good way to use up leftover milk! The longer you drain the ricotta, the firmer it will be, so keep that in mind.
INGREDIENTS
INSTRUCTIONS
Yields about 2 cups
It is always smart to keep canned beans around. This spread comes together in less than 10 minutes and is versatile as a dip and spread. I sometimes add it to my brothy soups to make the soups creamier.
INGREDIENTS
INSTRUCTIONS
Combine all ingredients in a blender, food processor, or with an immersion blender until smooth.
Now We're Cookin' with Chef Lauren Furey teaches viewers how to prepare tasty, locally-sourced seasonal meals that can be served family style— encouraging joy and companionship.
Now We're Cookin' is brought to you by the generous support of William and Prudence Finn & The ETV Endowment of South Carolina.
