The Cider Crate

Great Cider

By in Food Pairing from Friends 0

Ricotta and Zucchini Crostini with Not Too Sweet Organic Cider

Makes 15

1 tbsp olive oil + extra to garnish
12 baguette slices (each ¼ inch thick)

½ cup extra-smooth ricotta
2 tbsp milk

1 garlic clove, grated or pressed
Salt and pepper

2 small zucchinis
2 tbsp liquid honey
¼ cup toasted pine nuts

Drizzle olive oil over bread. Arrange, in single layer, on rimmed baking sheet. Bake in 425°F oven until light golden and crisp, about 6 minutes.

Meanwhile, in bowl, combine ricotta, milk, garlic and a pinch each of salt and pepper. Using peeler, peel long strands of zucchini to form ribbons. Divide ricotta mixture over crostini. Top with zucchini ribbons. Drizzle with honey and top with pine nuts. Sprinkle with a pinch of salt and pepper; and drizzle with a little olive oil.

Orchard Sangria

Ah, summer! The time of the year to go sit outside and enjoy a nice pleasant cold drink, with plenty of subtle flavours. Now, usually, I prefer sipping either sangria or a good semi-dry cider in my garden, so I figured, why not combine them both? With the nice tartness of the cider and the rich flavour of a good peach schnapps, with fresh stone fruit, this makes a perfect summer treat

Ingredients
1 473ml can of a semi-dry cider (cold)
1 oz of peach schnapps
1/2 peach or nectarine sliced, and pit removed.

Substitutions
You can sub peach brandy or liqueur if you are unable to get some

First put the fruit in the bottom of a collins or pint glass, and pour the peach schnapps over it. Let sit for 10-15 minutes, then top with the cider. Stir and enjoy

Credit to James C for the cocktail design!