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Artichoke-ricotta crostini

Recipe by:

Chef/Owner Rick Mahan
One Speed, Sacramento


  • Baguette or loaf of country-style Italian bread
    Extra virgin olive oil: 1/4 cup to brush on baguette slices and 3 tbsp. for toppings
    8 oz. ricotta cheese
    1/2 cup Parmigiano-Reggiano cheese
    Zest of 1/2 lemon
    1 tbsp. minced chives or scallions
    1 tbsp. chopped parsley
    2 artichoke hearts, poached and sliced thin (or use frozen artichoke hearts that have been thawed)
    Juice of 1/2 lemon
    Salt and pepper, to taste
    Watercress, arugula or fava beans (optional garnish)


Preheat oven to 375 degrees. Slice bread at a 45-degree angle about 1/2-inch thick to make 12 slices. Brush with 1/4 cup of the olive oil and arrange on a baking sheet. Bake until golden, 12 to 15 minutes.

Meanwhile, in a medium bowl, mix together cheeses, lemon zest, chives, parsley and 2 tbsp. of the olive oil. Taste and adjust seasoning as needed. Place a spoonful on each toast. Toss artichokes with remaining 1 tbsp. olive oil and a squeeze of lemon juice. Season with salt and pepper. Garnish each toast with a few slices of the artichokes. Finish with watercress, arugula or fava beans, if desired.

Serves 4

Califonia Bountiful