Spiced Lamb Meatball and Whipped Ricotta Crostini

Ingredients

• baguette, sliced into 1/2-inch thick rounds
• tbsp olive oil, plus more for brushing
• oz ground lamb
• clove garlic, minced
• 1/4
• tsp smoked paprika
• 1/4
• tsp ground cumin
• Pinch of red pepper flakes
• Salt and black pepper to taste
• oz whole milk ricotta cheese
• tbsp fresh mint, finely chopped
• tbsp tomato jam (or balsamic glaze)

Method

1. Prepare Meatballs & Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. minutes until golden. In a bowl, mix ground lamb with minced garlic, smoked paprika, cumin, red pepper flakes, salt, and pepper. Roll into tiny, marble
3. sized meatballs (about 1/2 inch).
4. Cook Meatballs: Heat 2 tbsp of olive oil in a small skillet over medium heat. Sear the lamb meatballs for 4 minutes
5. minutes, turning frequently, until browned on all sides and cooked through. Remove and set aside.
6. Whip Ricotta: In a small bowl, whisk the ricotta cheese with the chopped mint, a pinch of salt, and a dash of pepper until light and fluffy.
7. Assemble: Spread a generous layer of the whipped ricotta onto each toasted crostini. Top each with one or two of the warm spiced lamb meatballs.
8. Finish: Drizzle a small amount of tomato jam or balsamic glaze over the meatballs for a sweet and tangy finish, and garnish with a tiny sprig of fresh mint.