Triple Crostini Recipe

Slice and prepare

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Season with 1 tsp salt and 1/2 tsp pepper evenly across slices.

Bake in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and let cool slightly; crostini will crisp further as they cool.

Make whipped ricotta

In a medium bowl or small food processor, combine 1 cup ricotta, 2 tbs grated Parmesan, 1 tsp lemon zest, and 1 tbs milk. Whip or process until smooth and slightly airy, about 30–45 seconds. Taste and adjust salt if needed.

Stir in 1 tsp finely chopped thyme. For assembly, spread about 1 heaping tablespoon of whipped ricotta onto 4 crostini. Drizzle ~1/2 tsp honey over each crostini and finish with a light sprinkle of grated Parmesan or a single thyme leaf.

Prepare tomato topping

Halve the cherry tomatoes and finely mince the shallot. Chop or chiffonade the 8 basil leaves. In a small bowl, toss tomatoes, shallot, basil, 1 tsp balsamic, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Let sit 5–10 minutes to macerate.

Spoon about 2 tablespoons of the tomato mixture onto 4 crostini. Finish with a small basil leaf or microgreen if desired.

Cook mushrooms

Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-high heat until foaming. Add the sliced mushrooms in a single layer (do not overcrowd) and let them brown without stirring for 2 minutes, then stir and continue to cook until golden, about 5–6 minutes total.

Add 2 minced garlic cloves and 1 tsp fresh thyme leaves; cook 30–45 seconds until fragrant. Deglaze the pan with 2 tbs dry white wine or stock, scraping up browned bits. Stir in 1 tsp light cream if using to create a glossy finish. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat.

Top the remaining 4 crostini with about 2 tablespoons of the mushroom ragout each. Garnish each with a small sprig of thyme or a light shaving of Parmesan.

Arrange all crostini on a serving platter: 4 whipped ricotta & honey, 4 tomato & basil, 4 mushroom & thyme. Add a few microgreens or baby arugula between the crostini for color. Optionally drizzle the ricotta crostini lightly with the remaining 1 tsp honey and shave a little extra Parmesan over the mushrooms.

Serve immediately while crostini are still crisp. Leftover components (ricotta spread, tomato mix, mushroom ragout) can be stored separately in airtight containers in the refrigerator for up to 2 days.