Whipped Ricotta Crostini with Mortadella
Indulge in these delightful whipped ricotta crostini topped with mortadella and olive-pistachio tapenade. This appetizer is a breeze to put together and perfect for any gathering or party.
Equipment
- Food Processor
Ingredients
Tapenade
- 3/4 cup pitted castelvetrano olives
- 1/3 cup pistachios roughly chopped
- 2 tbsps extra virgin olive oil
- 1 tsp lemon juice
- zest from 1/2 lemon
- 2 tbsps finely chopped Italian parsley
- 1/2 tsp Aleppo pepper or chili flakes
- 1 tsp olive brine
- 1/8 tsp kosher salt
Crostini
- 1 1/2 cups fresh whole milk ricotta
- 1 baguette sliced into 1/2" thick crostini
- 4 slices mortadella roughly torn
Instructions
- Preheat the oven to 375ºF.
- In a bowl, mix together olives, pistachios, olive oil, lemon juice, lemon zest, parsley, Aleppo pepper, olive brine, and salt. Stir well to combine.
- Place the ricotta in a food processor and blend on high until smooth, creamy, and whipped, for about two to three minutes. Set aside.
- Lay out the baguette slices on a baking sheet. Brush both sides with olive oil. Bake for five to seven minutes, flip, and bake for another five to six minutes until toasted.
- Spoon the whipped ricotta into a piping bag (or a plastic bag with the tip cut off). Pipe the ricotta onto the crostini.
- Top the ricotta with torn mortadella and a dollop of the olive-pistachio tapenade.
- Serve and enjoy these delicious whipped ricotta crostini with mortadella!
Notes
For a vegetarian option, omit the mortadella and add extra tapenade or roasted vegetables. These crostini are best enjoyed fresh, but you can prepare the tapenade and whipped ricotta a day in advance.