Sheet Pan

Ricotta Crostini with Olive Oil and Sea Salt

December 11, 2017
4 Stars
Photo by Julia Gartland
Author Notes

This simple bite can be enhanced by rubbing the the crostini lightly with a clove of raw garlic before adding ricotta, or skipping the garlic clove and drizzling some honey as garnish instead. —Food52

  • Makes about 30 crostini
  • 1 1/2 cups whole-milk ricotta
  • 1 tablespoon heavy cream
  • Zest of 1/2 lemon (optional)
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 baguette, sliced
  • Olive oil
  • Flaky sea salt
In This Recipe
  1. Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the ¼ teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
  2. 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.
  3. Top each toasted baguette slice with the ricotta mixture. Drizzle more olive oil over the top of each slice and season with black pepper and flaky sea salt.

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