Whipped Ricotta Crostini with Lemon and Mint

Light and airy whipped ricotta served on toasted baguette slices, flavored with lemon zest, fresh mint, and a drizzle of olive oil. A perfect appetizer to brighten the palate.

Prep Time

15 minutes

Total Time

25 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.44/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Appetiser

Cuisine:

Italian•Mediterranean

Mood:

Comfort Food•Healthy

Ingredients

Servings

15ozRicotta Cheese (whole milk)(Drained well of excess liquid)

£2.80

1loafBaguette(Sliced into 1/2 inch thick rounds)

£1.20

1Lemon(Zest and juice)

£0.60

0.3cupFresh Mint Leaves(Finely chopped, plus extra for garnish)

£0.75

3tablespoonsOlive Oil(Extra virgin)

£0.25

1tablespoonHoney(Optional, for a touch of sweetness)

£0.15

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

Total Cost

£5.75

£1.44 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon of olive oil. Bake for 8-10 minutes, or until golden brown and crispy.
2.
While the baguette slices are toasting, prepare the whipped ricotta. In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice (about 1 teaspoon), chopped mint, honey (if using), salt, and pepper.
3.
Using a hand mixer or stand mixer, whip the ricotta mixture until light and fluffy, about 2-3 minutes. Alternatively, whisk vigorously by hand until smooth and aerated.
4.
Once the baguette slices are toasted, let them cool slightly. Spread the whipped ricotta mixture generously on each crostini.
5.
Drizzle with the remaining 2 tablespoons of olive oil and garnish with fresh mint leaves. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

465 kcal / 1945 kJ

Carbs

36g

14% of RDA

Fat

28g

40% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

9 g

10% of RDA

Sodium

375 mg

16% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Make sure to drain the ricotta cheese well to avoid a watery mixture. You can do this by placing it in a cheesecloth-lined sieve for at least 30 minutes.

For a smoother whipped ricotta, you can pass the ricotta through a fine-mesh sieve before whipping.

Adjust the amount of lemon zest and juice to your liking. Start with a small amount and add more to taste.

The whipped ricotta can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring to room temperature before serving.

If you don't have fresh mint, you can use other herbs like basil or parsley. However, mint provides the best flavor complement for the lemon and ricotta.

Cooking Equipment

Oven

Mixing Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Rigatoni with Fennel Sausage Ragù

A flavorful and comforting pasta dish featuring spicy fennel sausage ragù tossed with rigatoni. This recipe is easy to customize to your spice preference.

1 hour 5 minutes

6 servings

Medium

"Pairs perfectly with this starter"

Dessert

Olive Oil Cake with Orange and Pistachios

A light and refreshing olive oil cake infused with orange zest and topped with pistachios, perfect for ending a spicy Italian meal.

45 minutes