Coming up on the weekend, is it possible that you may have friends over and want to dish up a few lovely bites to them? Or I suppose it’s also possible you won’t, and that you might want to serve up a lovely bite for your hubby/boyfriend/wife/girlfriend/super-sophisticated child?

Crostini with Artichoke Pesto and Whipped Ricotta

Or maybe you just want to make yourself something great?

Crostini with Artichoke Pesto and Whipped Ricotta

Lots of times on Friday or Saturday, my favorite thing to do is to make appetizers and open a bottle of wine for Pete and I. We make the kids “mocktails” and we all snack on an assortment of small bites and cured meats and cheeses. Sometimes I make enough delicious bites that I don’t even make dinner. Especially if I open a second bottle of wine… (don’t I sound like a lush this lately!?)

Crostini with Artichoke Pesto and Whipped Ricotta

This appetizer is a lovely and mild blend of crispy toasted baguette, bright lemony whipped ricotta and a chunky artichoke pesto. It is a perfect combination of subtle flavor and wonderful texture and it was very popular on the last “appetizer night.” Give the recipe a whirl and let me know what you think!

Crostini with Artichoke Pesto and Whipped Ricotta

Recipe: Artichoke Pesto and Lemon Ricotta Crostini


  • Artichoke Pesto:
  • 3 cloves garlic
  • zest and juice of two lemons
  • I bag/box Frozen Artichoke hearts (thawed)
  • ¼ cup olive oil
  • Kosher salt to taste
  • Lemon Ricotta:
  • 8 ounces ricotta cheese
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • kosher salt and black pepper to taste
  • Toasted baguette slices with olive oil
  • Fresh parsley to garnish


  1. In the bowl of a food processor combine the garlic and lemon zest. Pulse until it is minced.
  2. Add the artichoke hearts and a generous sprinkle of salt, then pulse a few times, then switch on and drizzle the olive oil in. It should still be chunky and thick. Taste for salt and set aside.
  3. In a small bowl add the ricotta, lemon zest and lemon juice and using a fork whip it all together. Season to taste with kosher salt and a generous amount of black pepper.
  4. Spread a thick serving of the ricotta over a toasted slice of baguette and then top woth a generous amount of the artichoke pesto. Garnish with fresh parsley and another crack of fresh black pepper.

Preparation time: 20 minute(s)

Number of servings (yield): 12

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