Whipped Ricotta with Grilled Crostini
Ingredients
For the whipped ricotta
• 1 ½ cups whole milk ricotta cheese
• 2 tablespoons extra-virgin Sicilian olive oil, plus more for drizzling
• 1 tablespoon heavy cream (optional)
• Zest of ½ a lemon
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Nantucket honey (or any high-quality honey)
• Fresh basil or mint leaves, finely sliced, for garnish
For the grilled crostini
• 1 Chabaso Tuscan Boule (14 oz), sliced into ½-inch thick pieces
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, halved (optional)
• Salt, to taste
Directions
Prepare the whipped ricotta
1. In a food processor or blender, combine ricotta cheese, olive oil, lemon zest, salt, and pepper. Blend on high speed until smooth and fluffy (about 1–2 minutes).
2. If desired, add heavy cream for a silkier texture.
3. Taste and adjust seasoning as needed. Transfer to a serving bowl and drizzle with additional olive oil.
Grill the crostini
4. Preheat a grill pan or outdoor grill over medium heat.
5. Brush both sides of each bread slice with olive oil and season lightly with salt.
6. Grill the bread slices for about 2–3 minutes per side until golden brown and slightly charred.
7. For extra flavor, rub one side of each warm slice with the cut side of a garlic clove.
Assemble and serve
8. Drizzle the whipped ricotta with Nantucket honey and garnish with thinly sliced basil or mint leaves.
9. Arrange the grilled crostini on a platter alongside the whipped ricotta.
10. Serve immediately and enjoy!
Notes
• Use fresh, high-quality ingredients like whole milk ricotta and extra-virgin olive oil for optimal flavor.
• Chabaso Tuscan Boule is ideal for crostini because its hearty texture holds up to grilling.
• Adjust sweetness by adding more or less honey based on your preference.
• This recipe is inspired by the whipped ricotta crostini from Fusaro’s Homemade Italian Restaurant in Nantucket, MA.
Made with Tuscan Boule 14 oz
Serves 4