Artichoke and Whipped Lemon Ricotta Crostini

This appetizer is a lovely and mild blend of crispy toasted baguette, bright lemony whipped ricotta and a chunky artichoke pesto. It is a perfect combination of subtle flavor and wonderful texture and it was very popular on the last “appetizer night.”

Total Time

30min

4.3

6 Ratings

Author: Curious Fig

Servings:

Ingredients

•

1/2 cup

Marinated Artichokes , finely chopped

•

Lemon , zested, juiced

•

1 clove

Garlic , minced

•

1 Tbsp

Fresh Parsley , finely chopped

•

1/2 cup

Ricotta Cheese

•

1 Tbsp

Heavy Cream

•

Baguette

•

2 Tbsp

Olive Oil

•

1/2 cup

Balsamic Vinegar

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Slice the Baguette (1) into rounds.

Brush the bread slices with divina Olive Oil (2 Tbsp) . Place in the preheated oven and bake for 10 minutes until golden.

In a small bowl, combine the Marinated Artichokes (1/2 cup) , Fresh Parsley (1 Tbsp) , Garlic (1 clove) , and 1 Tbsp of juice from Lemon (1) . Set the artichoke pesto aside.

In a separate bowl, combine Ricotta Cheese (1/2 cup) , zest and the remaining Lemon Juice, and Heavy Cream (1 Tbsp) . Whisk with a fork until smooth and creamy.

In a small saucepan, heat the Balsamic Vinegar (1/2 cup) over medium heat. Bring to a low boil and reduce to a scant 1/4 cup. Set the balsamic glaze aside to cool.

Assemble the crostinis by spreading a layer of whipped ricotta, followed by a dollop of artichoke pesto. If desired, drizzle with a bit of balsamic glaze.

Nutrition Per Serving

CALORIES

253

FAT

9.0 g

PROTEIN

7.0 g

CARBS

34.5 g