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.”
Ingredients
Cooking Instructions
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.
