Description
Whipped Ricotta Crostini with Mortadella is a gourmet appetizer featuring crispy baguette slices topped with creamy whipped ricotta, savory mortadella, and a flavorful olive-pistachio tapenade. It’s a quick, elegant, and crowd-pleasing dish perfect for any occasion.
Ingredients
- 1 loaf Baguette
- 2 tablespoons Olive Oil
- 1 cup Milk Ricotta
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 1/2 teaspoon Kosher Salt
- 6 slices Mortadella
- 1/4 cup Pistachios
- 1/4 cup Olives
- 2 tablespoons Fresh Parsley
- 1/4 teaspoon Aleppo Pepper
Instructions
- Preheat the oven to 375ºF.
- Mix the olives, pistachios, olive oil, lemon juice and zest, parsley, Aleppo pepper, olive brine, and salt in a bowl until well combined.
- Process the milk ricotta in a food processor for 2-3 minutes until smooth and creamy.
- Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 5-7 minutes. Flip and bake for another 5-6 minutes until golden brown and crispy.
- Transfer the whipped ricotta into a piping bag or a plastic bag with the corner cut off.
- Pipe the whipped ricotta onto the toasted crostini.
- Top each crostini with slices of mortadella and a dollop of the olive-pistachio tapenade.
- Garnish with additional fresh parsley if desired.
Notes
- Serve these crostini immediately after assembling to enjoy the delightful contrast of warm, crispy bread and creamy ricotta.
- For a gluten-free option, use gluten-free baguette or crackers.
- For nut allergies, omit pistachios and consider sunflower seeds.
- Ensure ricotta is fresh and creamy; choose a crusty baguette; select thinly sliced mortadella with marbling; use vibrant fresh herbs and plump shiny olives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking and Whipping
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
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