Appetizer: United States – Shaved Fennel and Green Apple Crostini with Lemon Ricotta

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 small baguette, sliced into 12–16 rounds
2 tbsp (30 ml) extra-virgin olive oil, divided
1 cup (240 ml) whole-milk ricotta
1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
1 tsp honey
1 small fennel bulb, very thinly sliced (fronds reserved)
1 green apple (e.g., Granny Smith), julienned
1 tsp white wine vinegar (optional)
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp (15 g) toasted sliced almonds, chopped
1 tbsp chopped fresh parsley

Instructions

Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with 1 tablespoon olive oil, and toast 8–10 minutes until golden at the edges.
In a bowl, whisk ricotta with lemon zest, 1 teaspoon lemon juice, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy.
In a separate bowl, toss shaved fennel and julienned apple with remaining lemon juice, white wine vinegar (if using), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust acid/salt to taste.
Spread a generous layer of lemon ricotta on each toast. Top with a small mound of the fennel–apple mixture.
Finish with chopped toasted almonds, parsley, and a few fennel fronds. Serve immediately while toasts are crisp.