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Prep time
10 minutes
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Cook time
10 minutes
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Makes
about 30 crostini
Author Notes
Want to know the secret to create mesmerizing ricotta crostini? All you need is ricotta, heavy cream, salt, and a hand mixer. Whip the three together until creamy and spreadable, then add the mixture to a pastry bag fitted with a large round tip. Pipe into a swirly, twirly pattern on crusty baguette slices and garnish with lemon zest, flaky sea salt, and a few cranks of black pepper. The final touch? A generous drizzle of Our Very Best Organic Extra Virgin Olive Oil which is made with a blend of hand-harvested Biancolilla, Nocellara del Belice, and Cerasuola olives from Sicily. They’re pressed the same day to extract the very best flavor. The result of that extraction is a balanced, super flavorful oil sans any harsh, overly peppery notes.
This appetizer can be enhanced by rubbing the crostini lightly with a clove of raw garlic before piping the ricotta, or skip the garlic altogether and drizzle some honey on top of the cheese. —Food52
Ingredients
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1 1/2 cups
whole-milk ricotta
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1 tablespoon
heavy cream
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1/4 teaspoon
kosher salt
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1
French baguette, sliced
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Extra-virgin olive oil
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Freshly ground black pepper
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Flaky sea salt, for garnishing
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Zest of 1/2 lemon (optional)
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Honey (optional)
Directions
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Whip ricotta, heavy cream, and salt in a mixing bowl using a hand mixer until creamy. Taste the ricotta and adjust the seasoning as necessary.
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Preheat the oven to 425°F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
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Fill a pastry bag fitted with a large round tip with the ricotta mixture and pipe onto each toasted baguette slice. Drizzle with olive oil and honey if using. Sprinkle lemon zest, freshly ground black pepper, and flaky sea salt on top.
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