Crostini with Fresh Ricotta, Lemon Marmalade and Balsamic

Photography by Raymond Grubb

There are so many variations of crostini you can make with the basic ingredients we propose in our March Selection: fresh ricotta, lemon marmalade, extra virgin olive oil and balsamic. Below is one idea that combines all ingredients. You can easily create your own fabulous sweet or savory crostini too. Try a simple savory crostini with just the ricotta, extra virgin olive oil, salt and pepper.

Crostini with Ricotta and EVOO

We like using Trimarchi di Villa Marchese’s Marmellata di Limone because of its lovely, tangy and bright burst of lemon flavor, since it is made using the whole lemon, even the rind. Make sure to use a high quality, authentic extra virgin olive oil that will complement and set off the other flavors. For the balsamic, use either an aged balsamic condiment like our Nobile 12 year, or a balsamic glaze — either will be thick enough to cling to the crostini topping when you drizzle.

Crostini with Fresh Ricotta, Lemon and Balsamic

Crostini with Fresh Ricotta, Sicilian Lemon Marmalade, Extra Virgin Olive Oil and Aged Balsamic Condiment

CROSTINI WITH FRESH RICOTTA, SICILIAN LEMON MARMALADE, EXTRA VIRGIN OLIVE OIL AND AGED BALSAMIC CONDIMENT

Sliced baguette cut on a long bias
Extra-virgin olive oil
Full-fat, fresh ricotta cheese
Sicilian lemon marmalade (Marmellata di Limone, Trimarchi di Villa Marchese)
Aged balsamic condiment or balsamic glaze (Pontevecchio “Nobile” 12 year)
Kosher salt plus more to taste
Freshly ground black pepper plus more to taste
Fresh Italian parsley, to taste

Position a rack in the center of the oven and preheat to 350ºF. (You can also use a toaster oven preheated to 350ºF.)
Drizzle the baguette slices with extra-virgin olive oil and some salt, then toast until lightly golden and crispy, 8 to 10 minutes.
Meanwhile, make the ricotta spread. In a bowl, stir together the ricotta, lemon marmalade, salt, pepper and olive oil, quantities to taste. We recommend starting with just a small quantity of the lemon to mix in the ricotta (since you will be adding it on top as well) and just a drizzle or so of the olive oil for consistency.
Spoon about 2 tablespoons of the ricotta mixture onto each baguette slice. Top each with a dollop of the lemon marmalade, some parsley, EVOO, a drizzle of balsamic and finish with the pepper.

Arrange the crostini on a serving plate or platter and serve.