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Crostini with whipped ricotta and prosciutto topped with lemon zest and basil

Crostini with Basil Whipped Ricotta and Prosciutto

Light, creamy basil whipped ricotta paired with delicate prosciutto and crisp crostini. Finished with lemon zest and microgreens, this elegant appetizer is simple to prepare yet impressive enough for entertaining.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: American, Italian
Ingredients Method Video Notes

Ingredients
  

  • ½ small baguette sliced
  • Olive oil for brushing
  • 4 tablespoons whole milk ricotta cheese
  • A handful of fresh basil leaves
  • Zest and juice of ½ small lemon
  • 1 –2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 thin slices prosciutto torn into pieces
  • Microgreens micro basil or oregano for garnish
  • Extra lemon zest for finishing

Method
 

  1. In a food processor, combine the ricotta, basil leaves, lemon zest, lemon juice, olive oil, salt, and black pepper. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
  2. Lightly brush the baguette slices with olive oil and toast until golden and crisp, either in the oven or on a grill pan.
  3. Spread or pipe a generous layer of the whipped ricotta onto each toasted baguette slice.
  4. Top with torn pieces of prosciutto and garnish with fresh herbs or micro greens
  5. Finish with a light sprinkle of fresh lemon zest and serve immediately.

Video

Notes

  • For the creamiest texture, use whole milk ricotta and drain excess liquid if needed before blending.
  • The whipped ricotta can be made up to 24 hours ahead and stored covered in the refrigerator.
  • Assemble crostini just before serving to keep the bread crisp.

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