Jul 14 2026
Restaurants›Monteverde Restaurant & Pastificio›Artichoke & Sunchoke Crostino Recipe

Artichoke & Sunchoke Crostino Recipe

Inspired by Monteverde Restaurant & Pastificio
Time45m
Serves4

housemade lemon ricotta, shallot, fontina fonduta, savini truffle

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Ingredients

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Crostini Base

Lemon Ricotta

Shallot & Fontina Fonduta

Artichokes & Sunchokes

Method

Crostini Preparation

  1. 1

    Prepare the Baguette

    Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

  2. 2

    Toast the Crostini

    Arrange the baguette slices on a baking sheet. Brush both sides with olive oil and sprinkle with salt. Toast in the oven for about 8-10 minutes or until golden brown and crispy.

Lemon Ricotta Preparation

  1. 3

    Mix the Lemon Ricotta

    In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and salt. Mix until smooth and creamy. Set aside.

Shallot & Fontina Fonduta Preparation

  1. 4

    Sauté Shallots

    In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.

  2. 5

    Make the Fonduta

    Lower the heat and add the fontina cheese and heavy cream to the saucepan. Stir until the cheese has melted and the mixture is smooth. Season with black pepper and remove from heat.

Artichokes & Sunchokes Preparation

  1. 6

    Prepare the Vegetables

    If using fresh sunchokes, peel and slice them thinly. If using canned artichokes, drain and rinse them. In a skillet, heat olive oil over medium heat, and add the artichokes and sunchokes. Season with salt and sauté for about 5-7 minutes until tender.

  2. 7

    Drizzle with Truffle Oil

    Remove from heat and drizzle with Savini truffle oil, adjusting the amount to your taste.

Assembly

  1. 8

    Assemble the Crostini

    Spread a layer of lemon ricotta on each toasted crostini. Top with the sautéed artichokes and sunchokes, and then spoon the shallot and fontina fonduta over the top.

  2. 9

    Serve

    Garnish with additional truffle oil if desired and serve immediately while warm.

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