Lemon Ricotta & Artichokes Crostini

These crostini feature crisp toasted baguette slices layered with a zesty lemon ricotta spread and tender marinated artichokes. Garnished with fresh chives and a hint of lemon zest, they make a simple yet sophisticated starter for entertaining.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

10 baguette slices

2 tablespoons extra-virgin olive oil

½ cup whole-milk ricotta cheese

3 teaspoons lemon zest, divided

½ teaspoon fresh cracked black pepper, plus additional for serving

¼ teaspoon kosher salt

2 (14.5-ounce) jars marinated quartered artichoke hearts, drained and halved

Fresh chives, cut in small thin strips; for garnish

Directions

Preheat oven to 400°F. In a rimmed baking pan, place baguette slices. Drizzle olive oil on both sides of each slice. Bake for 4 to 6 minutes or until toasted, turning halfway through. Set toasts aside.
For ricotta spread, in a small bowl, stir together ricotta cheese, 2 teaspoons lemon zest, ½ teaspoon black pepper and salt.
Spread ricotta mixture on baguette toasts. Top with artichoke hearts and remaining 1 teaspoon lemon zest. Lightly season with additional black pepper. Garnish with chives, if desired.