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Whipped Ricotta Crostini

Whipped Ricotta Crostini: Quick, Creamy Delight for Any Party

Whipped Ricotta Crostini: A creamy and elegant appetizer that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 8 crostini
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crostini
  • 1 loaf Baguette Fresh and crusty
  • 2 tablespoons Olive Oil High-quality extra virgin
For the Whipped Ricotta
  • 1 cup Milk Ricotta Ensure smooth consistency
  • 1 tablespoon Lemon Juice Substitute with lime if needed
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Kosher Salt Diamond Crystal recommended
For the Toppings
  • 4 slices Mortadella Can substitute with prosciutto or salami
  • 2 tablespoons Pistachios Can use walnuts as an alternative
  • 1/2 cup Olives Choose your favorite variety
  • 2 tablespoons Fresh Parsley Can substitute with basil or arugula
  • 1 teaspoon Aleppo Pepper Red pepper flakes can be used

Equipment

  • Oven
  • Baking Sheet
  • food processor
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. Prepare the tapenade by mixing olives, pistachios, olive oil, lemon juice, lemon zest, parsley, Aleppo pepper, and kosher salt in a bowl.
  3. Whip the ricotta in a food processor with olive oil, lemon juice, and salt until smooth.
  4. Slice the baguette into ½-inch thick pieces, brush with olive oil, and bake for 10-13 minutes until golden.
  5. Assemble by spreading whipped ricotta on each toasted baguette slice, topping with mortadella and the tapenade.
  6. Garnish with parsley and serve immediately.

Nutrition

Serving: 1crostiniCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Serve fresh for the best texture and flavor. Experiment with toppings to customize to your taste.

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