Ingredients
Bread and Oil
- 1/2 baguette (cut into 12 slices about 1/4-inch thick)
- 2 tablespoons extra virgin olive oil
Ricotta Spread
- 1 cup ricotta cheese
- 2 teaspoons lemon zest (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt, to taste
- Pepper, to taste
Toppings
- 2 tablespoons honey
- 1 tablespoon fresh basil (cut into ribbons)
Instructions
- Prepare the Bread: Brush both sides of the baguette slices lightly with extra virgin olive oil and arrange them in a single layer on a baking sheet to ensure even toasting.
- Toast the Crostini: Place the baking sheet under the broiler for 1 to 3 minutes per side, carefully watching to toast without burning. Once golden and crisp, remove and allow them to cool slightly.
- Make the Ricotta Spread: In a food processor, combine ricotta cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy, ensuring the flavors are well incorporated.
- Assemble Crostini: Spread a heaping tablespoon of the lemon ricotta mixture evenly onto each toasted baguette slice, creating a luscious base.
- Add Honey and Garnish: Drizzle honey generously over each crostini. Sprinkle with fresh basil ribbons and additional lemon zest for freshness and color.
- Serve: Arrange the crostini on a serving platter and serve immediately to enjoy the crisp texture and fresh flavors at their best.
Notes
- Use fresh lemon zest for the best citrus flavor. Avoid the white pith to prevent bitterness.
- Keep an eye on the bread while broiling to prevent burning due to the high heat.
- For a dairy-free version, substitute ricotta with a plant-based cheese alternative.
- These crostini are best served immediately to maintain the crispness of the toasted bread.
- Leftovers can be stored separately but are best fresh; toasted bread and ricotta spread should not be stored assembled.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian
- Diet: Vegetarian
