Appetizer: United States – Shaved Fennel and Green Apple Crostini with Lemon Ricotta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small baguette, sliced into 12–16 rounds
2 tbsp (30 ml) extra-virgin olive oil, divided
1 cup (240 ml) whole-milk ricotta
1 lemon, zested and juiced (about 2 tbsp (30 ml) juice)
1 tsp (5 ml) honey
1 small fennel bulb, very thinly sliced (fronds reserved)
1 green apple (e.g., Granny Smith), julienned
1 tsp (5 ml) white wine vinegar (optional)
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
2 tbsp (15 g) toasted sliced almonds, chopped
1 tbsp (15 ml) chopped fresh parsley

Show original ingredient measurements

1 small baguette, sliced into 12–16 rounds
2 tbsp (30 ml) extra-virgin olive oil, divided
1 cup (240 ml) whole-milk ricotta
1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
1 tsp honey
1 small fennel bulb, very thinly sliced (fronds reserved)
1 green apple (e.g., Granny Smith), julienned
1 tsp white wine vinegar (optional)
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp (15 g) toasted sliced almonds, chopped
1 tbsp chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with 1 tablespoon (15 ml) olive oil, and toast 8–10 minutes until golden at the edges.
In a bowl, whisk ricotta with lemon zest, 1 teaspoon (5 ml) lemon juice, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy.
In a separate bowl, toss shaved fennel and julienned apple with remaining lemon juice, white wine vinegar (if using), 1 tablespoon (15 ml) olive oil, 1/4 teaspoon (1.25 ml) salt, and 1/4 teaspoon (1.25 ml) pepper. Adjust acid/salt to taste.
Spread a generous layer of lemon ricotta on each toast. Top with a small mound of the fennel–apple mixture.
Finish with chopped toasted almonds, parsley, and a few fennel fronds. Serve immediately while toasts are crisp.

Heat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with 1 tablespoon olive oil, and toast 8–10 minutes until golden at the edges.
In a bowl, whisk ricotta with lemon zest, 1 teaspoon lemon juice, honey, a pinch of salt, and a few grinds of black pepper until smooth and fluffy.
In a separate bowl, toss shaved fennel and julienned apple with remaining lemon juice, white wine vinegar (if using), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust acid/salt to taste.
Spread a generous layer of lemon ricotta on each toast. Top with a small mound of the fennel–apple mixture.
Finish with chopped toasted almonds, parsley, and a few fennel fronds. Serve immediately while toasts are crisp.