Appetizer: Italy – Crostini Di Ricotta Con Horseradish (Ricotta Crostini with Horseradish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

1 baguette, sliced 1 / 2 inch (1.3 cm) thick (16–20 slices)
3 tbsp (45 ml) extra-virgin olive oil, divided
1 cup (240 ml) whole-milk ricotta
2–3 tsp prepared horseradish, drained
1 tsp lemon zest
1 tbsp (15 ml) fresh lemon juice
1 tsp honey
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 cup (30 g) watercress or baby arugula leaves
Flaky sea salt, for finishing (optional)
2 small shallots, thinly sliced
1 / 3 cup (80 ml) red wine vinegar
2 tbsp (30 ml) water
1 tsp sugar
1 / 2 tsp kosher salt
1 tbsp (15 ml) chopped chives or dill (optional)

Instructions

Quick-pickle the shallots: In a small bowl, combine red wine vinegar, water, sugar, and 1/2 teaspoon salt. Stir to dissolve, then add sliced shallots. Let sit 15 minutes, stirring once or twice; drain just before using.
Toast the crostini: Heat oven to 400°F/205°C. Arrange baguette slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Bake 8–10 minutes, flipping once, until golden and crisp. Cool slightly.
Whip the ricotta: In a bowl, combine ricotta, horseradish, lemon zest, lemon juice, honey, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Whisk until smooth and airy; adjust seasoning to taste.
Assemble: Spread a generous spoonful of whipped ricotta on each toast. Top with a few watercress leaves and some pickled shallots. Finish with black pepper, flaky sea salt, and chopped chives or dill if using.
Serve immediately while the toasts are crisp.