Appetizer: Italy – Crostini con ricotta al limone e pinoli tostati

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 French baguette (about 12 inches/30 cm)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 1/2 cups (360 g) whole-milk ricotta
- Zest of 1 lemon (about 1 tbsp/6 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (3 g) fine sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/3 cup (45 g) pine nuts
- 1 garlic clove, halved
- 2 tbsp (6 g) chopped fresh basil or thyme leaves
- 1 tbsp (15 ml) honey (optional)
- Flaky sea salt, to finish

Instructions

1. Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 1/2-inch (1.2 cm) slices and arrange in a single layer on a baking sheet. Brush both sides lightly with 2 tbsp (30 ml) olive oil.
2. Bake the slices 8–10 minutes, turning once halfway, until golden and crisp. Remove and while still warm rub each toast with the cut side of the garlic clove; discard the garlic when finished.
3. While the toasts bake, warm a small dry skillet over medium heat and toast 1/3 cup (45 g) pine nuts, stirring constantly, until fragrant and lightly golden, 2–4 minutes. Transfer to a plate to cool so they do not continue to brown.
4. In a medium bowl, combine 1 1/2 cups (360 g) ricotta, lemon zest, 1 tbsp (15 ml) lemon juice, 1/2 tsp (3 g) sea salt, and 1/4 tsp (0.5 g) pepper. Stir in 1 tbsp (15 ml) olive oil and taste; adjust salt or lemon as needed for brightness and seasoning.
5. Spread a generous tablespoon or more of the lemon ricotta on each toast. Sprinkle with toasted pine nuts and 2 tbsp (6 g) chopped fresh basil or thyme.
6. Drizzle optionally with 1 tbsp (15 ml) honey for a touch of sweetness, finish with a small pinch of flaky sea salt and a light drizzle of extra-virgin olive oil, and serve immediately.