Ricotta Crostini with Sautéed Nettles Recipe

Ricotta Crostini with Sautéed Nettles
Difficulty: Easy | Total Time: 35 mins | Makes: 25 to 30 pieces

Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles.

What to buy: Store-bought ricotta is fine to use here, or you can make your own.

This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.

  • 1 baguette, sliced on the bias into 1/4-inch-thick pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher Salt
  • Freshly ground black pepper
  • 1 cup fresh ricotta
  • Sautéed Stinging Nettles, coarsely chopped
  1. Heat the oven to 400°F and arrange a rack in the middle. Place the baguette slices on a baking sheet and bake until lightly toasted and crisp, about 8 minutes. Let cool.
  2. Lightly brush each baguette slice with olive oil, then sprinkle with salt and pepper.
  3. Spread about a 1/4-inch layer of ricotta over each slice of bread. Season with salt and pepper and top with nettles. Drizzle the crostini with olive oil and serve.