Spicy Ricotta Crostini with Capers & Almonds

Spicy Ricotta Crostini

with Capers & Almonds

15 MIN
$6.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, crispy baguette is lathered with a mix of creamy ricotta and Calabrian chile paste for a kick of heat. A garnish of lemony capers and almonds lends piquant flavor and a bit of extra crunch.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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ingredients
Spicy Ricotta Crostini with Capers & Almonds
Title
  • 1 Small Baguette
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Lemon
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1 Toast the baguette

Place an oven rack in the center of the oven, then preheat to 450°F. Halve the baguette lengthwise. Place on a sheet pan, cut side up. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning (you will have extra). Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

2 Make the spicy ricotta & caper topping

Meanwhile, wash and dry the lemon. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, the juice of 2 lemon wedges, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Roughly chop the capers. In a separate bowl, combine the lemon zest, almonds, chopped capers, and 2 tablespoons of olive oil.

3 Make the crostini & serve your dish

Evenly spread the spicy ricotta onto the toasted baguette, then cut each half into 4 equal-sized pieces. Serve the crostini garnished with the caper topping. Enjoy!

Tips from Home Chefs

1 Toast the baguette

Place an oven rack in the center of the oven, then preheat to 450°F. Halve the baguette lengthwise. Place on a sheet pan, cut side up. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning (you will have extra). Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

2 Make the spicy ricotta & caper topping

Meanwhile, wash and dry the lemon. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, the juice of 2 lemon wedges, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Roughly chop the capers. In a separate bowl, combine the lemon zest, almonds, chopped capers, and 2 tablespoons of olive oil.

3 Make the crostini & serve your dish

Evenly spread the spicy ricotta onto the toasted baguette, then cut each half into 4 equal-sized pieces. Serve the crostini garnished with the caper topping. Enjoy!

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