I have been meaning to post this recipe for a few weeks. I went to a picnic night on the beach and this was the most popular dish. Everyone loved it!! It was surprisingly light but also so delicious. I cannot wait to try it again. Bon Appetit!!!
INGREDIENTS
1/2 pound fresh ricotta
1 tablespoon lemon zest
6 large basil leaves
1 french baguette
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Extra virgin olive oil for drizzling
- Preheat the oven to 375 degrees.
- Slice the baguette into half inch thick slices. Lay on a baking sheet and drizzle both sides with olive oil.
- Bake the baguette slices for about 3-4 minutes per side, until they are slightly golden brown.
- In the meantime, combine the fresh ricotta, lemon zest,1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Bread is done toasting, spread 1-2 tablespoons of the ricotta mixture onto each slice.
- Chiffonade (dice into long thin strips) the basil and sprinkle on top of the lemon basil ricotta crostini.
- Lightly drizzle extra virgin olive oil onto each crostini.