Preheat the oven to 400 degrees F (200 degrees C). Slice the
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)
Lemon Juice (1 Tbsp)
. Set the artichoke pesto aside.
In a separate bowl, combine
Ricotta Cheese (1/2 cup)
Lemons (1 Tbsp)
Lemon Juice (2 Tbsp)
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.