Crostini Fiorentina Recipe

Prepare bread

Preheat oven to 400°F (200°C). Slice the loaf on a slight diagonal into 12–14 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Brush and season

In a small bowl whisk 3 tbs extra-virgin olive oil with 1 tbs melted butter, chopped rosemary, sea salt and black pepper. Brush or drizzle mixture over both sides of each bread slice.

Toast

Toast in the preheated oven 8–10 minutes, flipping once halfway, until golden and crisp at edges. Keep an eye so they do not overbrown.

Garlic rub

Remove crostini from oven and while still warm, rub the top of each slice with the cut side of the halved garlic cloves to impart subtle garlic flavor. Set aside on a rack to cool slightly.

Cook shallot and garlic

Heat 1 tbs extra-virgin olive oil in a large skillet over medium heat. Add minced shallot and cook 2–3 minutes, stirring, until translucent. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.

Wilt spinach

Add chopped spinach to the skillet in batches, stirring until each batch wilts. Continue until all 4 cups are wilted and volume reduced — about 3–4 minutes. If excess liquid accumulates, cook a little longer to evaporate most of it.

Cool and squeeze

Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel and press/squeeze firmly to remove as much liquid as possible. This prevents soggy crostini.

Combine with ricotta

In a mixing bowl combine squeezed spinach, 1 cup ricotta, 1/2 cup grated Parmesan, freshly grated nutmeg, lemon zest (if using), salt, black pepper and red pepper flakes (if using). Mix until uniform. Taste and adjust seasoning.

Optional warm finish

If you prefer a warm topping, return the mixture to the skillet over low heat and warm gently for 1–2 minutes while stirring, then remove from heat. For a cooler spread, use as-is.

Preheat broiler (optional). If you want the cheese to lightly brown, leave broiler on low or high depending on your oven.

Spoon about 1 heaping tablespoon (or more if desired) of the spinach-ricotta mixture onto each crostini, spreading to cover most of the slice but leaving a thin border.

Arrange topped crostini back on the baking sheet. Sprinkle each with a small pinch of grated Parmesan (about 1/8–1/4 tbs per slice). If using broiler, place under broiler 1–2 minutes just until cheese is slightly melted and edges begin to color — watch carefully to avoid burning.

Remove from oven and finish with a light drizzle of 1 tsp extra-virgin olive oil, a sprinkle of chopped parsley and an additional pinch of freshly grated Parmesan or Pecorino.

Serve immediately with lemon wedges on the side for guests to squeeze lightly over crostini if desired.