Lemon ricotta and anchovy crostini
serves
12
“The great thing about crostini is that you don’t need many ingredients to make the perfect summer appetiser. If you have some panne to toast and a few slices of meat and cheese, you can make a beautiful plate of cicchetti (snacks) to enjoy with a drink.” – Kate Zoeller
Recipe note: The topping will make enough for about 12 crostini. You can serve with the bresaola, chive and caper mascarpone crostini recipe and prosciutto, roasted peach and pecorino crostini.
This recipe is by Kate Zoeller, head chef at Genovese Coffee House
Ingredients (4)
- 200g fresh ricotta
- Finely grated zest of 1/2 lemon
- 24 anchovy fillets in oil
- Finely chopped flat-leaf parsley, to garnish
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Brush bread slices with olive oil and sprinkle with salt flakes. Arrange on a baking tray and bake for 6 minutes. Flip bread and bake for another 4-6 minutes, until golden. Set aside to cool.
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3.For the lemon ricotta topping, mix the ricotta and lemon zest. Spoon onto the crostini and top each with 2 anchovies, parsley and freshly ground black pepper.
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