Sourdough Crostini with Herbed Ricotta
Sourdough Crostini with Herbed Ricotta
Ingredients
For the Sourdough Crostini
- 1 sourdough baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Herbed Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon honey, for drizzling, as needed
- 1/4 teaspoon red pepper flakes, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, whisk together the olive oil, minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange the sourdough slices in a single layer on the prepared baking sheet. Brush both sides of each slice with the olive oil mixture.
⏱️ 5 min
- 3
Bake the sourdough slices for 10 to 15 minutes, or until golden brown and crispy. Flip them halfway through baking to ensure even toasting. Remove from oven and let cool slightly on the baking sheet.
⏱️ 15 min
- 4
While the crostini are baking, prepare the herbed ricotta. In a medium bowl, combine the whole milk ricotta cheese, finely chopped fresh parsley, finely chopped fresh chives, finely chopped fresh thyme, lemon zest, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir gently until all ingredients are well combined.
⏱️ 10 min
- 5
To assemble, generously spread a dollop of the herbed ricotta mixture onto each cooled sourdough crostini. Arrange them on a serving platter.
⏱️ 5 min
- 6
Optionally, drizzle a small amount of honey over the crostini and sprinkle with red pepper flakes for a touch of sweetness and heat. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Crostini with Herbed Ricotta
Ingredients
For the Sourdough Crostini
- 1 sourdough baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Herbed Ricotta
- 1 1/2 cups whole milk ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon honey, for drizzling, as needed
- 1/4 teaspoon red pepper flakes, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, whisk together the olive oil, minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange the sourdough slices in a single layer on the prepared baking sheet. Brush both sides of each slice with the olive oil mixture.
⏱️ 5 min - 3
Bake the sourdough slices for 10 to 15 minutes, or until golden brown and crispy. Flip them halfway through baking to ensure even toasting. Remove from oven and let cool slightly on the baking sheet.
⏱️ 15 min - 4
While the crostini are baking, prepare the herbed ricotta. In a medium bowl, combine the whole milk ricotta cheese, finely chopped fresh parsley, finely chopped fresh chives, finely chopped fresh thyme, lemon zest, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir gently until all ingredients are well combined.
⏱️ 10 min - 5
To assemble, generously spread a dollop of the herbed ricotta mixture onto each cooled sourdough crostini. Arrange them on a serving platter.
⏱️ 5 min - 6
Optionally, drizzle a small amount of honey over the crostini and sprinkle with red pepper flakes for a touch of sweetness and heat. Serve immediately.
⏱️ 2 min