Crostini Recipe

Slice the bread

Using a serrated knife, slice the rustic loaf into 1/2-inch (about 1.2 cm) thick slices. Aim for 12–16 slices depending on loaf size.

Prepare for toasting

Arrange the slices in a single layer on a baking sheet. Brush the cut sides lightly with about 3 tablespoons extra-virgin olive oil, coating each slice evenly. Sprinkle the brushed sides with about 1/4 teaspoon fine sea salt, dividing evenly.

Toast the bread

Preheat the oven to 425°F (220°C). Toast in the oven for 8–12 minutes, flipping halfway, until edges are golden brown and surfaces are crisp. Alternatively, grill slices on a hot skillet or grill pan over medium-high heat for 1–2 minutes per side until charred spots appear and bread is crisp. Remove and let cool slightly on a rack.

Prepare the ricotta

In a small bowl, stir 1 cup whole-milk ricotta with 1 teaspoon lemon zest and 1/2 teaspoon fresh lemon juice until smooth and slightly loosened but still spreadable. Season with about 1/4 teaspoon fine sea salt. Taste and adjust salt or lemon if needed.

Final oil

Stir in 1 tablespoon of extra-virgin olive oil into the ricotta mixture or reserve it to drizzle on top of assembled crostini for a brighter finish.

Spread about 1 to 1 1/2 tablespoons of the prepared ricotta onto each toasted bread slice, evenly covering the surface but leaving a small border to keep the crispness intact.

Place crostini on a serving platter. Drizzle a scant amount of extra-virgin olive oil (if not already mixed in) over each piece—about 1/2 teaspoon per crostini.

Finish each crostini with a light pinch of black sea salt flakes (use roughly 1/8 teaspoon per 3–4 crostini; total about 1/2 teaspoon for the batch) to provide the distinctive briny crunch. Optionally add a small grind of black pepper and a few microgreens or herb leaves for color and freshness.

Serve immediately so the crostini remain crisp. If making slightly ahead, store toasted bread in a single layer at room temperature and assemble within 1 hour to preserve texture.