This idea is all about the whipped ricotta. It really doesn’t matter what the topping is, because this creamy and tangy base can handle anything. I just happened to have a fresh batch of Roasted Tomato Relish and it was a dealicious topping to this easy to make appetizer. Other toppings that may work well with the whipped ricotta are: roasted pears with basil, fresh figs and walnuts, prosciutto and arugula or even smashed green peas and bacon.
This “whipped ricotta recipe” is hardly a recipe and just requires a few steps for a fluffy. I used truffle salt, lemon zest, lemon juice and pepper with the ricotta.
I placed the ricotta cheese, lemon juice an truffle salt in the food processor and whipped until smooth – about 1 minute. I manually mixed the lemon zest to the whipped ricotta and started to assembled the crostini. For the crostini I used pre-sliced ciabatta bread, brushed with some olive oil and baked for 15 minutes at 380F.
Topped with the roasted tomato relish, balsamic glaze and baby basil leaves and flowers from our garden bed.
- 1 cup whole milk ricotta
- ¼ truffle salt
- ¼ lemon juice
- dash of lemon zest
- See post for details.