Crostini con Ricotta e Acciughe (Ricotta and Anchovy Crostini)
Why this recipe works
- Crisp and creamy: Deeply toasted bread gives structure against the soft ricotta and oil-rich anchovy topping.
- Fresh lift: Lemon zest cuts through the richness and keeps the crostini bright rather than heavy.
- Fast assembly: The topping needs no cooking, so the recipe comes together quickly once the bread is toasted.
- High-impact ingredients: Garlic, extra-virgin olive oil and anchovies bring plenty of savoury depth with very few components.
Get the most out of this recipe
Texture tips
- Toast the bread well: Aim for a deeply golden slice; the ricotta and olive oil will soften the surface slightly once assembled.
- Assemble just before serving: Spread the ricotta and add the anchovies close to serving time so the crostini keep their crunch.
Ingredient notes
- Use good ricotta: Choose fresh, creamy ricotta with a clean flavour, as it forms the main body of the topping.
- Check the anchovies: If the fillets taste very salty, blot them briefly before using so they season the crostini without dominating.
- Zest lightly: Use only the bright outer layer of the lemon skin for fragrance without bitterness.
Make-ahead tips
- Keep components separate: Toast the bread ahead if needed, but store it separately from the ricotta and anchovies to preserve texture.
- Finish at the last moment: Add the ricotta, anchovies, lemon zest and pepper shortly before serving for the best contrast.
Serving ideas
- Serve with something crisp: A dry sparkling wine, light white wine or chilled aperitivo works well with the salty anchovy and creamy ricotta.
- Add a fresh finish: A few soft herbs or an extra touch of lemon zest can make the crostini feel brighter without changing the character of the dish.
Equipment you'll need
Ingredients
Instructions
- Toast the bread until deeply golden and crisp. Peel the garlic clove and cut it in half.
- While the toast is still warm, rub the cut side of the garlic over one side of each slice. Drizzle the slices with the olive oil.
- Spread the ricotta over the garlic-rubbed side of each crostini. Lay the anchovy fillets on top, dividing them evenly.
- Finely zest the lemon over the crostini, then grind over the black pepper. Serve straight away while the crostini are still crisp.
Recipe notes
Tips
- For the best texture, toast the bread a shade darker than you think you need; the ricotta will soften it slightly.
- If your anchovy fillets are very salty, blot them briefly on kitchen paper before topping.
- For anyone who is pregnant, elderly, or immunocompromised, use pasteurised ricotta and ensure the anchovies are from a reputable source and properly stored.
Substitutions
- Replace Crusty white bread with baguette for smaller, more bite-sized crostini.
- Replace Ricotta with cream cheese for a richer, denser topping.
- Replace Anchovy fillets with smoked salmon for a milder, less salty finish.
Storage
- Refrigerate up to 1 days
- These are best eaten immediately. If needed, store the toasted bread and toppings separately in the fridge, then assemble just before serving to keep the crostini crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Milk Wheat
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