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
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