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Preserved Lemon Ricotta Crostini

Mild and creamy ricotta provides a perfect base for the bright, salty zest of preserved lemon in this delightful crostini.

Enjoy this appetizer topped with fresh basil, dill or thyme for special gatherings, during patio weather or at your next potluck.

Preserved lemons are lemons that have been packed in salt and brined in their own juice. This process transforms the lemons resulting in deep flavour and texture. Common in Moroccan cuisine and used to brighten dishes, the entire lemon can be eaten. We always have a jar in our pantry and are always finding new ways to use the lemons. We’ve added chopped lemon on hummus and deviled eggs, mixed with butter and spread onto cooked fish, mixed into pasta with Parmesan cheese and fresh pepper, mixed with chopped olives for a sandwich spread or tossed with vegetables before roasting.

While both bruschetta and crostini feature toasted bread, their preparation and presentation vary. Bruschetta involves grilling or toasting larger bread slices, which are then topped with substantial ingredients. Crostini uses smaller bread rounds or slices, usually toasted or baked, and are designed for more refined, bite-sized toppings.

Make this easy appetizer the next time you want something simple, yet flavourful.

Preserved Lemon Ricotta Crostini
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Preserved Lemon Crostini

Use ricotta cheese in this recipe as it offers a subtle flavour that lets the lemons shine. Find Moroccan preserved lemons in your favourite local specialty grocery or kitchen store (like Our Daily Brett or Zest Kitchenware).
Servings 6

Ingredients

  • 1 1 baguette, sliced into ½” pieces, about 12 pieces
  • olive oil
  • 2-3 pieces of preserved lemon
  • 1/2 cup ricotta
  • fresh basil, rolled up and sliced in thin ribbons (chiffonade)
  • fresh ground black pepper

Instructions

  • Preheat oven to 400° F.
  • Drizzle both sides of the bread with olive oil and place on a baking sheet.
  • Toast for about 3-4 minutes on one side and flip over, toasting another 2-3 minutes or until golden brown. Remove from oven and let cool slightly.
  • Rinse the preserved lemon to remove excess salt. Drain on paper towel. Finely chop the lemon.
  • Spread a generous layer of ricotta on each slice.
  • Top each slice with preserved lemon.
  • Garnish with the basil and fresh ground black pepper.
  • Optional: drizzle a wee bit of olive oil or honey on top.
  • Arrange on a platter and serve.

Notes

Tips:
Allow 2 per person as an appetizer.
Swap fresh basil with thyme or dill.