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VegetarianIntermediate20 min
Mini Lasagna Ricotta Basil Crostini
This crostini is a sophisticated, bite-sized homage to classic lasagna, perfect for celebrating National Lasagna Day. A creamy, lemon-zest ricotta spread is layered on a crisp toast, topped with a rich, savory sun-dried tomato pesto, and finished with fresh basil. It delivers all the comforting, herbaceous flavors of the Italian favorite without the heavy casserole.
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Ingredients
- •baguette, sliced into 1/2-inch thick pieces
- •tablespoons olive oil
- •oz whole milk ricotta cheese
- •tablespoon fresh lemon zest
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
- •1/2 cup sun
- •dried tomato pesto
- •1/4 cup grated Parmesan cheese
- •1/4 cup fresh basil leaves, thinly sliced (chiffonade)
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until golden and crisp. Set aside to cool.
- 3In a small bowl, combine the ricotta cheese, lemon zest, salt, and pepper. Mix until smooth and creamy.
- 4Spread a generous layer of the seasoned ricotta mixture onto each cooled crostini slice.
- 5Spoon a small dollop of sun
- 6dried tomato pesto over the ricotta on each crostini.
- 7Garnish with a sprinkle of grated Parmesan cheese and a pinch of fresh basil chiffonade before serving.
Chef's Tip & Pairing
For a perfect wine pairing, choose a light-bodied, high-acid Italian red like a Chianti Classico, which will cut through the richness of the ricotta and complement the tomato's acidity. To enhance the flavor, lightly toast the Parmesan cheese before garnishing.
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