Italy / Appetizers

Ricotta lemon crostini

Name: Ricotta lemon crostini
Prep time: 10 min
Cook time: 10 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 200 g pasteurized ricotta; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tbsp olive oil; 8 baguette slices; 0.125 tsp ground black pepper

Creamy ricotta on toast with lemon and black pepper.

Prep10 min

Cook10 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C and toast baguette slices for 8–10 minutes, turning once.
Beat ricotta with lemon zest and juice until creamy; add a small pinch of salt if desired.
Spread the ricotta generously over the toasts once slightly cooled.
Drizzle with oil and add black pepper. Assemble close to serving and keep unused ricotta refrigerated.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 393 kcal
Protein: 17.9 g
Carbs: 30.6 g
Fat: 21.9 g
Fibre: 1.8 g
Total sugar: 3.4 g
Sodium: 605 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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