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Sourdough Crostini with Ricotta and Artichokes

Sourdough Crostini With Ricotta, Artichokes & Mint

  • Author: Emilie Raffa
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: about 24 crostini 1x
  • Category: Sourdough Recipes
  • Method: Baking
  • Cuisine: Mediterranean

Description

Looking for the perfect, go-to appetizer to feed a crowd? These sourdough crostini are for you! We like them with creamy ricotta, marinated artichoke heats, fresh basil and mint. But feel free to customize the recipe to suit your taste! Just wait until you try them.

PS: this is a loose recipe. You can play around with the quantities as you see fit.


Scale

Ingredients

1 long, medium-sized rustic sourdough loaf or baguette (I used the Everyday Sourdough shaped into an oval)

Olive oil, for brushing

Salt and freshly ground black pepper

23 cups whole milk ricotta

(1x) 16 oz. Jar of grilled, marinated artichoke hearts (I prefer Trader Joe’s), drained.¬†See note.

Large handful of fresh basil and mint leaves


Instructions

Preheat the oven to 350 F.

Line a strainer with cheesecloth or sturdy paper towel. Set over a bowl. Add the ricotta to the strainer and let sit until some of the liquid drains out, about 15-20 minutes for a soft, creamy texture. Squeeze out any extra liquid if you want to move the process along.

Cut the sourdough bread in half vertically, and then across into 1/3-inch thick slices. Lightly brush both sides with olive oil. Season with salt and pepper. Place the bread slices in a single layer on a rimmed sheet pan. You will have to work in batches, baking one sheet pan at a time.

Bake until lightly golden, about 15 minutes, flipping the slices over about halfway through. The bread should be lightly toasted, but not hard as a rock or chewy in the center. This will all depend of how thick or thin you sliced the bread; adjust the baking time as needed.

Meanwhile, drain the artichoke hearts, roughly chop into pieces (I use my hands), and set aside in a bowl. Stack the basil and mint leaves, roll into a log, and cut across into thin ribbons.

To assemble, spoon and spread a generous dollop of the ricotta onto the cooled crostini slices. Top with some of the artichoke hearts. Sprinkle with some of the basil and mint leaves.

These sourdough crostini can be assembled 30 minutes in advance and left out at room temperature to serve.



Notes

I love, love, love, Trader Joe’s marinated artichoke hearts. They sell two kinds- make sure to get the grilled ones. You can also purchase artichoke hearts from any Italian deli. If going the supermarket route, fine something good-quality and stay away from anything in a can.

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