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.

Vegetarian

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)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
In a small bowl, combine the ricotta cheese, lemon zest, salt, and pepper. Mix until smooth and creamy.
Spread a generous layer of the seasoned ricotta mixture onto each cooled crostini slice.
Spoon a small dollop of sun
dried tomato pesto over the ricotta on each crostini.
Garnish 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.

From the Tini Crostini Collection