Lemon-Basil Ricotta Crostini over Mixed Greens with Roasted Red Peppers

Posted by Olivia on Monday, April 19th, 2010

Lemon-Basil Ricotta Crostini over Mixed Greens with Roasted Red Peppers

This easy starter salad is a pretty yet incredibly simple way to begin a dinner. Creamy ricotta is complemented by refreshing basil, lemon and our Gold Medal-winning Limonato Olive Oil while Champagne Balsamic Vinegar gives the greens a dreamy yet sophisticated sweetness that plays well with the roasted red peppers.

Made with these products from The Olive Press:

  • 6 cups mixed greens
  • 1 small baguette, sliced into 1/4”-thick slices
  • 1 10-oz. jar roasted red peppers, drained and sliced into thin strips
  • 1/2 cup ricotta cheese
  • 1 small bunch basil, finely chopped
  • zest and juice of 1/2 lemon
  • salt and pepper to taste
  • Limonato Olive Oil
  • 2 tbsp Champagne Balsamic Vinegar 

  1. Preheat oven to 400 degrees F. Lightly drizzle Limonato Olive Oil over bread slices, making sure to coat both sides. Arrange on a baking sheet and bake 8-10 minutes on each side, or until light brown and crisp.
  2. While baguette slices toast, combine ricotta, basil, lemon juice and zest and salt and pepper to taste until well-incorporated. Set aside.
  3. Toss greens with 2 tbsp each of Limonato Olive Oil and Champagne Balsamic Vinegar.
  4. To serve, heap a small pile of dressed greens on a salad plate. Smear about 1 tbsp of ricotta mixture on 2-3 baguette slices and top each slice with 1 or 2 pieces of red pepper and a grind of pepper. Top greens with crostini and serve.

Serves: 4-6
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