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Whipped Ricotta Crostini with Basil Oil

  • Servings:

    Makes 18 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    0 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
Whipped Ricotta Crostini with Basil Oil


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 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