Herb Crostini
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These herb crostini are one of my go to appetizers when friends drop by because they come together in just 40 minutes with minimal fuss. Fresh herbs like basil are packed with antioxidants that make this feel like you're doing something good for yourself while snacking. The beauty of this recipe is how affordable it is, using simple pantry staples and whatever herbs you have growing on your windowsill. Toasted bread topped with a vibrant herb and ricotta spread creates the perfect balance of crispy and creamy, and honestly, your guests will think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 1crusty baguette(sliced diagonally into 12 pieces)
- 60 mlextra virgin olive oil
- 30 gfresh parsley(finely chopped)
- 20 gfresh basil(finely chopped)
- 15 gfresh mint(finely chopped)
- 3garlic cloves(minced)
- 1lemon zest(from 1 lemon)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 200 gricotta cheese
- 15 mllemon juice
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Arrange the baguette slices on a baking tray in a single layer.
Tip: Use a sharp serrated knife to cut the baguette cleanly without crushing it.
- 2
Brush each slice lightly on both sides with olive oil, using about half the total amount.
Tip: Don't oversaturate or the bread will become soggy rather than crispy.
- 3
Toast the bread in the oven for 8 to 10 minutes until golden and crisp, turning halfway through.
Tip: Watch carefully during the last few minutes as bread can burn quickly once it starts browning.
- 4
While the bread toasts, whisk together the ricotta cheese, remaining olive oil, lemon juice, salt, and pepper in a small bowl until smooth and spreadable.
Tip: Room temperature ricotta spreads more easily than cold cheese straight from the fridge.
- 5
In a separate bowl, combine the chopped parsley, basil, mint, minced garlic, and lemon zest.
Tip: Chop the herbs just before using to preserve their bright color and fresh flavor.
- 6
Remove the toasted bread from the oven and let cool for 2 minutes until you can handle it comfortably.
Tip: This slight cooling helps the ricotta spread adhere better to the warm toast.
- 7
Spread a generous dollop of the ricotta mixture onto each crostini, about 15 milliliters per slice.
Tip: A small offset spatula or the back of a spoon works well for spreading an even layer.
- 8
Top each crostini with a generous pinch of the herb mixture, pressing gently so it adheres to the ricotta.
Tip: You can make these up to 2 hours ahead and assemble just before serving to keep them at their crispiest.
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