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Whipped Ricotta Crostini with Basil Oil

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Servings: Makes 18

Cook Time: 0 minutes

Prep Time: 10 minutes


1 cup fresh basil leaves
1 cup plus 1 tsp. extra-virgin olive oil
1 cup ricotta cheese
1 tsp. lemon zest
Salt and pepper
18 thin slices baguette, toasted
2 Tbsp. toasted pine nuts, for garnish


1. Boil basil in water for 1 minute; transfer to a bowl of ice water. Drain. Blend basil with 1 cup extra-virgin olive oil for 30 seconds. Line a strainer with a coffee filter, set over a small bowl, pour oil through, and set aside.
2. Whisk ricotta with lemon zest and remaining 1 teaspoon oil until smooth and fluffy; season with salt and pepper to taste.
3. Spread ricotta over toasted bread slices; top with a sprinkle of toasted pine nuts and a drizzle of basil oil.
Source: Hannaford fresh Magazine, January - February 2017

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 18
Base Nutrients
Calories 90 kcal (4%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 2 g (7%)
Cholesterol 5 mg (1%)
Sodium 60 mg (2%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 0 g (0%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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