- Prep time
- 15 minutes PT15M
- Cook time
- 4-5 minutes PT5M
- 6-8 servings
Fire up the grill to make these decadent grilled canapés, great for outdoor entertaining or a simple summer snack.
- 1 baguette
- 4 ounces extra virgin olive oil
- 16 ounces Bellwether Farms Ricotta
- Zest of 1 lemon
- 2 tablespoons tarragon, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 avocado, cut into ¼ inch slices
- 1 ounce mixed greens
Heat grill to medium-high.
Cut baguette on the bias, making long, ¾ inch-thick slices. Brush both sides of each slice with olive oil, reserving some for the mixed greens.
Mix together ricotta, lemon zest, tarragon, salt and pepper. Evenly distribute ricotta mixture on each piece of baguette, then top with avocado slices.
Grill canapés 4-5 minutes, or until bread has grill marks and is toasted. For even toasting, rotate 90° halfway through cooking.
Remove canapés from grill and top with mixed greens tossed with remaining olive oil and salt to taste. Serve warm.