Whipped Ricotta Crostini

This whipped ricotta crostini with mortadella and olive pistachio tapenade is a delicious appetizer that's easy to make and great for entertaining.

Prep:
15
mins
Cook:
10
mins
TOtal:
25
mins
servings:
8

Ingredients

  • 3/4 cup pitted castelvetrano olives
  • 1/3 cup pistachios, roughly chopped
  • 2 tbsps extra virgin olive oil
  • 1 tsp lemon juice, plus zest from 1/2 lemon
  • 2 tbsps finely chopped Italian parsley
  • 1/2 tsp Aleppo pepper (or chili flakes)
  • 1 tsp olive brine
  • 1/8 tsp kosher salt
  • 1 1/2 cups fresh whole milk ricotta
  • 1 baguette, sliced into 1/2" thick crostini
  • 4 slices mortadella, roughly torn

Instructions

  1. Preheat to oven to 375ºF.
  2. In a bowl, combine the olives, pistachios, olive oil, lemon juice and zest, parsley, Aleppo pepper, olive brine and salt. Mix with a spoon to combine.
  3. Spoon the ricotta into a food processor. Process on high until smooth, creamy and whipped, about two to three minutes. Set aside.
  4. Arrange the baguette slices on a large baking sheet. Brush with olive oil on both sides. Transfer to the oven and bake for five to seven minutes, flip and bake for another five to six minutes, until toasted.
  5. Spoon the ricotta into a piping bag (or a plastic bag, with the tip cut).
  6. Pipe the ricotta onto the crostini and top with mortadella and dollop with the olive-pistachio tapenade. Enjoy!