Name: Miso pesto crostini with charred spring onion salsa
Ingredients: 1 ciabatta cut into 18x 1cm slices (225g); 3bsp olive oil; 170g ricotta, lightly whipped until smooth; 150g Ottolenghi miso pesto; 2 tbsp pine nuts, toasted; fine sea salt and black pepper; 2 bunches of spring onions, halved lengthways (170g); 75ml olive oil; 1 tsp maple syrup; 2 tsp lime juice; 1⁄2 tsp grated fresh ginger

Canape / Party food Summer

Makes 18 crostini

Prep 10min

Cook 30min

Ingredients

1	ciabatta cut into 18x 1cm slices (225g)
3bsp	olive oil
170g	ricotta, lightly whipped until smooth
150g	Ottolenghi miso pesto
2 tbsp	pine nuts, toasted
	fine sea salt and black pepper
CHARRED SPRING ONION SALSA
2	bunches of spring onions, halved lengthways (170g)
75ml	olive oil
1 tsp	maple syrup
2 tsp	lime juice
1⁄2 tsp	grated fresh ginger

Method

Preheat the oven to 180°C, gas mark 4. To make the crostini, arrange the ciabatta slices on a parchment-lined baking tray and drizzle each side with olive oil. Bake for 18-20 minutes, until golden and crisp. Set aside to cool.
Increase the oven temperature to 220°C, gas mark 7. Add the spring onions, drizzled with 3 tbsp oil, to a parchment-lined baking tray. Season with the salt and plenty of black pepper, then bake for 10-12 minutes until charred in places. Set aside to cool, then finely chop and add to a small bowl with the remaining oil, maple syrup, lime juice and ginger.
Spread 1⁄2 tbsp ricotta onto each crostino, then top with 1⁄2 tbsp miso pesto. Spoon over a generous teaspoon of the cooled and chopped spring onion salsa and serve, scattered with the toasted pine nuts.

Miso pesto crostini with charred spring onion salsa

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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Pair with Botivo x Ottolenghi Aperitivo

1. Pour 25ml Botivo x Ottolenghi Aperitivo over ice.
2. Top with 150ml soda water.
3. Garnish with a lime wheel.