Crostini Bianchi – Ricotta and Anchovy Canapes

These crostini are toasted bread squares topped with a ricotta and anchovy cream blended in a food processor. The bread can be prepared ahead, but the topping goes on at the last moment.

Crostini Bianchi – Ricotta and Anchovy Canapes

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Servings: 28 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1/2 lb 225 g fresh ricotta
• 1 tbsp 15 ml butter, softened to room temperature
• 8 flat anchovy fillets preferably the ones prepared at home
• 1 tbsp 15 ml extra virgin olive oil
• Black pepper ground fresh from the mill
• 7 slices good-quality firm white toasting bread

Equipment

• Oven
• Food processor

Method

 

1. Preheat the oven to 400 F (205 C).
2. If the ricotta is very moist, hang it in cheesecloth to drain for about 30 minutes. Blend the ricotta, butter, anchovies, olive oil, and black pepper in a food processor until creamy.
3. Spread the bread on a cookie sheet and bake until toasted to a light gold.
4. Trim off all crusts, cut each slice into 4 squares, spread with the ricotta-anchovy cream, and serve.

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