Ricotta Crostini with Lemon and Basil
March 11, 2011 • Appetizers,
It’s olive oil giveaway time! I say this at least once a month: when you are making something where the oil is not going to be cooked, like this cheesy ricotta spread, you want to use the highest quality, only extra virgin, olive oil. Thankfully, my generous sponsor from Gourmet Cooking & Living, those great folks who import small batch artisinal olive oils from Italy, will be offering a free bottle of this month’s oil……Marciano’s Extra Virgin Olive Oil from Avellino, which is about 50 miles from the Amalfi Coast, to one lucky reader. Just comment below and tell me what spring dish you’ve been dying to get all winter long – I’ll pick a winner from the comments on Tuesday!This ricotta spread is a great simple appetizer to whip up when guests pop over. Just serve it with some toasted crostini – or even some crackers if you don’t have a baguette on hand.I had a little left over the next day and it made the perfect filling for a fluffy omelet – what a great way to start a Sunday!
- 1 cup ricotta cheese
- ½ lemon, zested and juiced
- 1 tablespoon basil leaves, chiffonade or chopped
- 1 tablespoon extra virgin olive oil (use the highest quality)
- salt and pepper, to taste
- 1 small baguette, sliced
- extra virgin olive oil
- sea salt
- Combine ricotta with lemon, basil and olive oil and stir together. Season with salt and pepper and cover; refrigerate for at least 20 minutes for flavors to meld.
- Meanwhile, lay baguette slices on a foil lined baking sheet and drizzle generously with olive oil, then sprinkle with sea salt. Bake at 374 degrees until golden brown, about 10-12 minutes. Serve crostini with ricotta spread.
Don’t forget to check out the Olive Oil of the Month Club from Gourmet Cooking & Living if you want to receive fabulous oil like this every month!
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