Ricotta

Herbed Ricotta and Anchovy Crostini

Name: Herbed Ricotta and Anchovy Crostini
Yield: Makes about 1 cup
Cuisine: Italian
Ingredients: 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

by: Sagegreen

February 27, 2012

3 Ratings

Photo by James Ransom

Makes about 1 cup

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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

Test Kitchen Notes

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

Test Kitchen-Approved

What You'll Need

Ingredients

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

Directions

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.
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.

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9 Reviews

Tess April 13, 2015

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!

FrancesRen March 20, 2012

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!

Sagegreen March 20, 2012

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.

Helen's A. March 2, 2012

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

Bevi February 27, 2012

Delicious!

Sagegreen February 28, 2012

Thanks, Bevi.

Sagegreen February 27, 2012

Thanks, AJ and ellenl. You made my day!

AntoniaJames February 27, 2012

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

ellenl February 27, 2012

I always want to try your recipes!