Lemon-Ricotta and Fresh Spinach Crostini

A bright and creamy appetizer that celebrates the fresh flavor of spinach. The light, zesty ricotta spread is perfectly balanced by the subtle garlic and olive oil-coated spinach, all served on a crisp slice of toasted baguette.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, plus more for drizzling
clove garlic, minced
oz fresh spinach, roughly chopped
1/2 cup whole milk ricotta cheese
tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes (optional)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add the chopped spinach and a pinch of salt, and cook until just wilted (about 2 minutes). Remove from heat.
In a small bowl, combine the ricotta cheese, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Mix until smooth and creamy.
Spread a generous layer of the lemon
ricotta mixture onto each toasted crostini.
Top with a spoonful of the wilted spinach mixture and drizzle with a little extra virgin olive oil before serving.

Chef's Tip & Pairing

For an extra layer of flavor and texture, toast a few pine nuts and sprinkle them over the top of the crostini just before serving. This bright, zesty appetizer pairs beautifully with a crisp, unoaked Sauvignon Blanc or a light, dry Prosecco.

From the Tini Crostini Collection