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Sourdough crostini with three different toppings on a wooden board beside a honey dipper
Desi

Sourdough Crostini Three Ways

Crisp garlic-rubbed sourdough crostini with three easy toppings: tomato and basil, whipped ricotta with honey, and rosemary white bean.
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Prep Time 25 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 24 crostini
Course: Appetizer
Cuisine: Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g (1 small loaf) day-old sourdough bread, sliced ½ inch thick
  • 45 g (3 tbsp) olive oil, for brushing the toasts
  • 3 g (1 clove) garlic, halved, for rubbing
  • 2 g (¼ tsp) flaky sea salt, divided a pinch for the toasts and a pinch for each topping
  • 225 g (1½ cups) cherry tomatoes, quartered
  • 4 g (¼ cup) fresh basil leaves, torn
  • 15 g (1 tbsp) olive oil, for the tomatoes
  • 10 g (2 tsp) balsamic vinegar
  • 225 g (1 cup) whole milk ricotta
  • 42 g (2 tbsp) honey, for drizzling
  • 2 g (1 tsp) lemon zest
  • 1 g (¼ tsp) freshly ground black pepper
  • 255 g (1 can) white beans, such as cannellini, drained and rinsed
  • 15 g (1 tbsp) olive oil, for the beans
  • 15 g (1 tbsp) lemon juice
  • 3 g (1 clove) garlic, minced, for the beans
  • 1 g (1 tsp) fresh rosemary, finely chopped

Equipment

  • Rimmed baking sheet
  • Serrated knife
  • Fork or small food processor
  • Wire cooling rack
  • Pastry brush
  • Slotted spoon
  • Large mixing bowl

Method
 

  1. Heat the oven to 400°F (200°C). Brush 24 half-inch slices of sourdough with olive oil on both sides and bake 8 to 10 minutes, flipping once, until golden and crisp at the edges.
  2. While still warm, rub one side of each toast lightly with the halved garlic and sprinkle with flaky salt. Cool on a rack.
  3. Toss the tomatoes with olive oil, balsamic and salt and let them sit 10 minutes. Stir in the basil just before serving.
  4. Whip the ricotta until smooth, about 1 minute by hand or 20 to 30 seconds in a food processor, then stir in the lemon zest and a pinch of salt.
  5. Mash or blend the beans with olive oil, lemon juice, garlic and salt until creamy but still rustic. Stir in the rosemary.
  6. Top 8 toasts with the tomatoes, 8 with the ricotta, honey and pepper, and 8 with the bean spread. Serve right away.

Notes

Assemble just before serving so the toasts stay crisp. The toasts keep for 3 days in an airtight container, and the toppings can be made a day ahead. Makes 8 crostini of each topping.