Crostini with Lemon-Basil Ricotta Spread

Prep 25 min


Cook 5 min


Ready in 30 min

These Crostini have lot's of fun topping options! Serve them at your next event like Thanksgiving, Mother's Day and Wedding Showers!


    Lemon-Basil Ricotta Spread
  • 1   lemon
  • 2   fresh basil leaves
  • ½ cup (125 mL) ricotta cheese
  • 4 oz (125 g) goat cheese
  • ⅛ tsp (0.5 mL) each salt and black pepper
  • 1   French demi-baguette, cut into 16 slices, ½” (1 cm) thick
  •  Olive oil for spritzing bread
Variation Ingredients Finish
1     crisp pear or red apple, cut into16 thin slices with Simple Slicer on #2 setting, slices cut in half
2     tbsp (30 mL) honey
2 tbsp (30 mL) dried cranberries
2½  tbsp (37 mL) toasted chopped walnuts 
Overlap two pear slice halves on each bread slice. Drizzle evenly with honey and sprinkle with cranberries and walnuts.
¼ cup (50 mL) fig spread or preserves  
1 oz  (30 g) prosciutto slices, cut in half 
1½  tbsp (22 mL) chopped fresh basil leaves
Spoon scant 1 tsp (5 mL) fig spread on each bread slice. Arrange prosciutto on top; sprinkle with chopped basil.
Lemon-Pepper Shrimp 16 medium shelled deveined cooked shrimp, (see cook’s tip for directions)
2  tsp (10 mL) olive oil
1 tbsp (15 mL) Lemon Pepper Rub
½ cup (125 mL) loosely packed fresh baby arugula
Top each bread slice with 1 shrimp. Top with 1-2 arugula leaves.



  1. Preheat oven to 450°F (230°C). Choose a variation from the chart above.  

  2. To make the spread, zest the lemon to measure 2 tsp (10 mL).Save the remaining lemon for another use.
  3. In a small mixing bowl mix together basil, ricotta, goat cheese, lemon zest, salt, and pepper.
  4. Place bread on the Stone Serving Tray or Large Entertaining Platter; lightly spray or brush the bread with oil. Bake for 5-6 minutes, or until the bread is lightly browned.
  5. Prepare the variation ingredients. 

  6. Remove the platter from the oven. Evenly divide ricotta mixture onto the bread slices. Finish according to chart.


  • 16  servings

Nutrients per serving:

(Walnut-Pear): Calories 140, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 4g, Protein 6 g

(Prosciutto-Fig): Calories 140, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 22g, Fiber 1 g, Sugars 5 g, Protein 6 g

(Lemon-Pepper Shrimp): Calories 140, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 1 g, Protein 9 g

Cook's Tips:

To cook the shrimp: In a small bowl, toss the shrimp with oil and rub until it’s coated. Heat a grill panover medium-high heat for 2 minutes. Add the shrimp to the pan; cook 1 to 2 minutes per side, or until the shrimp is opaque and cooked through.

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