Artichoke and Whipped Lemon Ricotta Crostini

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Marinated Artichokes , finely chopped

1

Lemon , zested, juiced

1 Tbsp zest and 3 Tbsp juice per 6 servings

1 clove

Garlic , minced

1 Tbsp

Fresh Parsley , finely chopped

1/2 cup

Ricotta Cheese

1 Tbsp

Heavy Cream

1

Baguette

2 Tbsp

Olive Oil

1/2 cup

Balsamic Vinegar

Cooking Instructions

HIDE IMAGES

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 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 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.