Whipped Ricotta Crostini
This lemony Whipped Ricotta Crostini is a great appetizer—with a creamy ricotta spread, heart-shaped apple, almonds, and a drizzle of honey.
Ingredients
- 1 fresh French baguette, cut into ½ inch slices
- 2 Tbsp extra virgin olive oil
- 2 cups whole milk ricotta - don't use the lower fat versions for this recipe, too runny
- Salt and pepper to taste
- 1 crisp red apple, thinly sliced (do not peel)
- 3 Tbsp fresh lemon zest
- ¼ cup fresh chopped basil
- ¼ cup chopped roasted almonds, finely chopped
- 3 Tbsp honey
Instructions
- Preheat the oven to 400 degrees F. Arrange the slices of bread on a baking sheet.
- Brush the toasts with olive oil, season with salt and bake at 400 degrees F for 5-7 minutes, flipping them over halfway, or until lightly golden brown. Allow to cool.
- Place ricotta in a food processor. Process for about 30 seconds, or until smooth and creamy. Add in salt and pepper and stir the mixture with a spoon. [OPTIONAL TO ADD IN THE LEMON ZEST HERE, or sprinkle it on top for garnish.]
Assemble the crostini:
- On the cooled crostini, spread the ricotta mixture with a spoon.
- Top with a thin slice of red apple.
- Sprinkle with roughly chopped roasted almonds and lemon zest.
- Drizzle with honey.
- Garnish with chopped basil leaves.
- Finish with a sprinkling of sea salt.
- Optional to serve the ricotta spread as a dip in a bowl: Add lemon zest, basil, sprinkle with nuts, and drizzle with honey and serve with favorite veggies or crackers.