Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Greens and Fennel
Ricotta
Crostini
Method
Prepare the Crostini
- 1
Toast the Baguette
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8-10 minutes until golden and crispy. Rub the toasted slices with the halved garlic clove for extra flavor.
Prepare the Ricotta
- 2
Mix the Ricotta
In a bowl, combine ricotta cheese, chopped basil, minced garlic, and salt. Mix until well combined and creamy.
Assemble the Salad
- 3
Toss the Greens
In a large bowl, combine the mixed farm greens and sliced fennel. Drizzle with olive oil, lemon juice, salt, and black pepper. Toss gently to coat.
- 4
Serve
On serving plates, place a generous scoop of the greens mixture, add dollops of the ricotta mixture, and serve with the crostini on the side.
