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Appetizers
Artichoke and Whipped Lemon Ricotta Crostini
Recipe

9 INGREDIENTS • 6 STEPS • 30MINS

Artichoke and Whipped Lemon Ricotta Crostini

4.3
6 ratings
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.”
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Artichoke and Whipped Lemon Ricotta Crostini
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
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.”
30MINS
Total Time
$0.86
Cost Per Serving
Ingredients
Servings
6
US / Metric
Marinated Artichokes
1/2 cup
Marinated Artichokes, finely chopped
Lemon
1
Lemon, zested, juiced
1 Tbsp zest and 3 Tbsp juice per 6 servings
Garlic
1 clove
Garlic, minced
Fresh Parsley
1 Tbsp
Fresh Parsley, finely chopped
Ricotta Cheese
1/2 cup
Ricotta Cheese
Heavy Cream
1 Tbsp
Heavy Cream
Baguette
1
Baguette
Olive Oil
2 Tbsp
Olive Oil
Balsamic Vinegar
1/2 cup
Balsamic Vinegar
Nutrition Per Serving
VIEW ALL
Calories
253
Fat
9.0 g
Protein
7.0 g
Carbs
34.5 g
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Artichoke and Whipped Lemon Ricotta Crostini
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Slice the Baguette (1) into rounds.
step 1 Preheat the oven to 400 degrees F (200 degrees C). Slice the Baguette (1) into rounds.
step 2
Brush the bread slices with divina Olive Oil (2 Tbsp). Place in the preheated oven and bake for 10 minutes until golden.
step 2 Brush the bread slices with divina Olive Oil (2 Tbsp). Place in the preheated oven and bake for 10 minutes until golden.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
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.
step 6 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.
Tags
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Appetizers
4th of July
Christmas
Shellfish-Free
Easter
Vegetarian
Italian
Mediterranean
Side Dish
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