Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

For the past five days, I’ve been in Palm Springs and Indio for the 2012 Coachella Music Festival, a three day marathon packed with concerts, artwork, and overall craziness.  This is my first year going to Coachella and I was completely blown away.  Normally, I go to one concert every three years, so to see so many of my favorite bands and DJs in such a short period of time was a real treat.  To best describe this experience, I’ve shared a small collection of Instagram photos and concert videos below.

I wish I had a good connection between Coachella and this Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs; however, I don’t.  All I can really say is that this appetizer is super tasty.  Sitting atop a layer of earthy walnut ricotta is small handful of arugula leaves simply dressed in lemon juice, and a rich, soft-boiled egg.  Each bite is well-balanced with a satisfying contrast in textures.  The toasted bread and arugula provide crunch while the ricotta and eggs lend a creamy smoothness.  Be sure to serve these bites up with a fork and knife as they can be a bit messy to eat with just your hands.  I’ve got the recipe for you after the Coachella recap.

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