Turn the oven to broil and allow it to heat up.
Slice the baguette on the bias into ½” slices and add to a large sheet pan.
1 french baguette
Broil the bread for 3-5 minutes, flipping halfway through, until golden on each side.
Peel the garlic clove, then cut off the tip. Rub the cut side over the top of each piece of toast, going back and forth a few times.
1 large clove garlic
Add the pieces of toast to a serving platter or large cutting board.
Add the ricotta, lemon zest, and salt and pepper to a food processor.
15 oz whole milk ricotta, zest of one lemon, salt and pepper
Pulse a few times to combine, then blend for about 30 seconds until smooth and fluffy. Taste for seasoning, adding more if desired.
Transfer the ricotta mixture to a piping bag (or zip top bag) and snip off the corner so there’s a 1cm opening.
Pipe the whipped ricotta onto the pieces of toast. Alternatively, add it on with a spoon, spreading it to the edges and adding some swoops into it to hold the toppings and juices.
Add your preferred topping(s), or add bowls of various spread and toppings around the platter and allow people to make their own.
Place a small bowl of flaky sea salt nearby so each crostini can be finished with a sprinkle. This enhances all of the topping options and makes for the perfect bite.
flaky sea salt