Ricotta-Herb Crostini with Charred Lemon
Ingredients
- 1baguette (day-old or fresh)
- 15 ouncesricotta
- 2lemon
- ·fresh basil
- ·fresh mint
- 1 clovegarlic
- 3 tablespoonextra-virgin olive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 1 garlic clove and stir into the ricotta with a pinch of salt; taste and adjust seasoning.
- 02
Tear or roughly chop basil and mint leaves; keep separate.
Method
- 01
Slice the baguette into 1/4-inch-thick rounds. Brush both sides lightly with olive oil and arrange on a baking sheet. Toast at 400°F for 8–10 minutes, stirring halfway, until golden and crisp.
- 02
While the bread toasts, halve the lemons. Heat a large skillet over medium-high heat. Once hot, place lemon halves cut-side down and cook for 3–4 minutes until deeply charred. Set aside to cool slightly.
- 03
Spread 1 tablespoon ricotta onto each warm crostini. Squeeze the charred lemon juice over the ricotta, season with a pinch of salt and pepper.
- 04
Finish with a small handful of fresh basil and mint leaves, a light drizzle of olive oil, and a crack of black pepper. Serve warm or at room temperature.
Spice Tips
For subtle heat, add a small pinch of red pepper flakes to the ricotta mixture. A shaving of Parmesan or pecorino adds savory depth. Fresh tarragon or dill work beautifully in place of mint.
Make the crostini up to 2 hours ahead; store in an airtight container. Assemble just before serving so they stay crisp. Ricotta can be made ahead and kept covered in the fridge for up to 1 day.