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 tablespoon). 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 tablespoon), Garlic (1 clove), and Lemon Juice (1 tablespoon). Set the artichoke pesto aside.
In a separate bowl, combine Ricotta Cheese (1/2 cup), Lemon (1 tablespoon), Lemon Juice (2 tablespoon), and Heavy Cream (1 tablespoon). 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.