Herbed Ricotta And Anchovy Crostini
- 9 anchovy fillets (like Rolands in olive oil)
- 3 tsp. Meyer lemon zest and 1 tbl. Meyer lemon juice
- 1/2 tsp. very finely minced fresh rosemary
- 1/4 tsp. freshly milled green peppercorns
- 1 tbl. finely chopped fresh Italian parsley
- a cup of whole milk ricotta cheese, fresh if possible
- pinch of kosher salt, to taste
- 1 sliced baquette
- extra virgin olive oil for drizzle
- @ 1/2 tsp. caramelized roasted garlic, optional
- With a fork take the fillets and mash them until they almost dissolve in a bowl with the lemon zest. Add the juice. Mix in the fresh herbs and garlic, if you like. Add the ricotta and whisk with a fork until everything is incorporated. Mix in the salt.
- Drizzle a bit of olive oil over the baquette slices, between 1/3 and 1/2 inch thick, to your liking. Toast until lightly browned. Spread the ricotta mix on top. Drizzle additional olive oil on top if you like. Serve right away. Do make more if you have to.
anchovy, lemon zest, fresh rosemary, fresh italian parsley, milk ricotta cheese, kosher salt, baquette, extra virgin olive oil
Taken from food52.com/recipes/16321-herbed-ricotta-and-anchovy-crostini (may not work)