Savory Gluten-Free Spring Crostini- Two Ways

April 8, 2025

These savory crostini are perfect for your spring celebrations- they're bright, fresh, and easy to assemble, great for a crowd! For vegetarians, the whipped ricotta and prosciutto toast can be made without the meat, or swap in your favorite plant-based alternative. To make both recipes you'll need about half of a gum-free, rice-free pullman loaf total.

Total time: About 30 minutes

Yields: About 12 servings

Recipe and photos by Danielle Haft // @daniellehaft

Gluten-Free, Gum-Free, Rice-Free

Whipped ricotta, balsamic, prosciutto and arugula crostini

INGREDIENTS

1/4 Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

1 cup whole milk ricotta cheese (can use vegan substitute)

1/2 tbsp olive oil

1/2 tbsp lemon juice

Pinch of sea salt

Balsamic vinegar (can use balsamic glaze if preferred)

Prosciutto (can omit to make vegetarian)

Arugula for garnish (use as much or as little as you like here!)

DIRECTIONS

1. In a food processor, combine ricotta cheese, olive oil, lemon juice and a
pinch of salt. Blend until smooth.

2. Slice your pullman loaf into ½ inch slices. To make smaller servings, cut each slice in half on the diagonal. Toast the slices in the toaster or in the oven at 400° for about five minutes.

3. Once the toasts are golden brown and slightly cooled, top them with whipped ricotta, a drizzle of balsamic, prosciutto (if using) and arugula.

4. Use any extra whipped ricotta for additional dipping! Be sure to refrigerate the leftovers. Enjoy!

Burrata, radish and herbed pesto crostini

INGREDIENTS

1/4 Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

2 small burrata balls

1-2 small radishes, thinly sliced

2 cups packed arugula

1 cup packed basil

1 small handful chives

1/3 cup toasted pine nuts

1/3 cup parmesan cheese

1/2 tsp lemon zest

2 tbsp lemon juice

1 tbsp honey

3/4 cup olive oil

Salt to taste

DIRECTIONS

1. Preheat your oven to 300° and prepare a baking sheet with parchment
paper.

2. Bake the pine nuts for 5-10 minutes until golden and toasted.

3. In a food processor, combine arugula, basil, chives, pine nuts, cheese,
lemon juice and zest, honey, olive oil and salt. Blend until smooth.

4. Slice your pullman loaf into ½ inch slices. To make smaller servings, cut each slice in half on the diagonal. Toast the slices in the toaster or in the oven at 400° for about five minutes.

5. Once the toasts are slightly cooled, top with burrata, add the radishes and drizzle with herbed pesto.

6. Use any extra pesto for pasta, sandwiches, salads, the sky's the limit! Be sure to refrigerate the leftovers. Enjoy!