Ricotta Crostini with Sautéed Nettles

Ricotta Crostini with Sautéed Nettles

Sign up to save this recipe to your profile
25 to 30 pieces Easy
PREVIOUS: Creamy Horseradish Vinaigrette NEXT: Parmigiano–Black Pepper Popcorn

Ingredients (6)

  • 1 baguette, sliced on the bias into 1/4-inch-thick pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher Salt
  • Freshly ground black pepper
  • 1 cup fresh ricotta
  • Sautéed Stinging Nettles, coarsely chopped


Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles.

What to buy: Store-bought ricotta is fine to use here, or you can make your own.

This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.


  1. 1Heat the oven to 400°F and arrange a rack in the middle. Place the baguette slices on a baking sheet and bake until lightly toasted and crisp, about 8 minutes. Let cool.
  2. 2Lightly brush each baguette slice with olive oil, then sprinkle with salt and pepper.
  3. 3Spread about a 1/4-inch layer of ricotta over each slice of bread. Season with salt and pepper and top with nettles. Drizzle the crostini with olive oil and serve.
Load Comments