A Crostini for Spring
Crostini is an extremely versatile appetizer that is fitting any time of year, as it lends itself well to seasonal ingredients. This version is perfect for Spring, with fresh ripe berries, ricotta, bright herb oil, and really good honey.
A few key tips for success: use bread that is slightly stale to ensure crostini will hold up to toppings without becoming soggy. Slice bread on the diagonal to create more room for toppings and be sure to season bread with salt and pepper before toasting it to amplify the flavors (this can be done a few days in advance, just keep the toasted bread in an airtight container until ready to use).
WHAT YOU NEED:
1 French baguette, day old is best
Extra Virgin Olive Oil (EVOO)
Kosher salt and freshly ground pepper
1 cup whole milk ricotta, drained
½ teaspoon fresh lemon zest
2 Tablespoons fresh mint
1 Tablespoon fresh basil
Mixture of fresh berries for topping
Good honey (preferably local) for drizzling
WHAT YOU DO:
First, be sure you’ve drained your ricotta: line a mesh sieve with cheesecloth and set this over a bowl. Put the ricotta in the sieve and stick it in the fridge for about 30 minutes (or longer) to make sure any excess liquid has drained away.
Place the drained ricotta in a small mixing bowl. Whisk ricotta for 2 minutes until it's smooth and creamy. Stir in the lemon zest, taste, and add a pinch or two of Kosher salt. Place mixture in the fridge and chill for 30-60 minutes (you can make this up to one day in advance).
To make the crostini: Preheat the oven to 400 degrees F. Slice baguette on the diagonal into ½” slices. Lay the slices out on a straight-sided baking sheet. Brush each side with a small amount of olive oil and sprinkle the top side evenly with salt and freshly cracked black pepper. Bake until lightly browned, about 6-8 minutes, flipping halfway through. Set crostini aside to cool (these will keep up to 2 days in an airtight bag or container if you want to do this ahead of time).
In a small stir together the minced mint and basil with enough EVOO to create a drizzly mixture. Add pinch of salt and set aside.
When ready to serve, smear a heaping tablespoon of whipped ricotta on each crostini and drizzle with a bit of the herbed olive oil. Top with a few berries, drizzle with honey, and serve immediately.
