Herbed Ricotta and Anchovy Crostini

By • February 27, 2012 11 Comments

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Author Notes: A friend served me just plain ricotta mixed with anchovies the other evening without any further info about the recipe's origin. I loved it so much I just had to improvise further. So here is what I offer for my variation.Sagegreen

Food52 Review: Sagegreen uses anchovies very smartly in this recipe to add something special to the herbed ricotta spread. Meyer lemon and rosemary are already a a tasty combo and the fishes give it a salty, rich punch. Plus, it's super easy and fast to make -- perfect for an evening of entertaining. Try it without the roasted garlic and see what you think before adding it. I found I liked it both ways.Stephanie Bourgeois

Makes about 1 cup

  • 9 anchovy fillets (like Rolands in olive oil)
  • 3 tsp. Meyer lemon zest and 1 tbl. Meyer lemon juice
  • 1/2 tsp. very finely minced fresh rosemary
  • 1/4 tsp. freshly milled green peppercorns
  • 1 tbl. finely chopped fresh Italian parsley
  • a cup of whole milk ricotta cheese, fresh if possible
  • pinch of kosher salt, to taste
  • 1 sliced baquette
  • extra virgin olive oil for drizzle
  • @ 1/2 tsp. caramelized roasted garlic, optional
  1. With a fork take the fillets and mash them until they almost dissolve in a bowl with the lemon zest. Add the juice. Mix in the fresh herbs and garlic, if you like. Add the ricotta and whisk with a fork until everything is incorporated. Mix in the salt.
  2. Drizzle a bit of olive oil over the baquette slices, between 1/3 and 1/2 inch thick, to your liking. Toast until lightly browned. Spread the ricotta mix on top. Drizzle additional olive oil on top if you like. Serve right away. Do make more if you have to.

More Great Recipes: Fish & Seafood|Hors d'oeuvres|Ricotta|Fish

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Comments (11) Questions (1)


5 months ago Tess

Made this the other night to accompany a family meal. We all loved it. I plan to make this as a starter for my next dinner party. Thanks!


over 3 years ago FrancesRenHuang

I made this just now and it was a bite of savoury zesty herby delicious cream- unbelievable. This is going to be a keeper in my collection! And so easy to put together!


over 3 years ago Sagegreen

Thanks so much FRH. It is also really good just with the anchovies. Another way to make this if you have the time to make fresh ricotta is to steep just a few anchovies, rosemary sprigs and lemon peel together with the buttermilk and cream. And you can remove the herbs and peel.


over 3 years ago Helen's All Night Diner

Oh yum! Can't wait to try this....


over 3 years ago Bevi



over 3 years ago Sagegreen

Thanks, Bevi.


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

One day I will love anchovies, not there yet but this sounds amazing. I may just give this a try, the herbed ricotta may just cut that fishy taste.


over 3 years ago Sagegreen

You so should! Maybe cut back on the anchovies to start. Do mash them up so they almost dissolve. Good anchovies just add a magical flavor. Bad anchovies are simply disgusting.


over 3 years ago Sagegreen

Thanks, AJ and ellenl. You made my day!


over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Two of my favorite foods in one bite! Looks and sounds delicious. Time to make some more ricotta. ;o)


over 3 years ago ellenl

I always want to try your recipes!