“I love pickles, but I was nervous to serve this to my book club friends.”

These Dill Pickle Crostini are a surprisingly addictive appetizer that balances creamy ricotta with the tangy crunch of dill pickles. The crisp baguette slices provide the perfect base for this flavorful and easy-to-assemble bite.

Dill Pickle Crostini

Ingredients:

Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare Ricotta Mixture: In a medium bowl, whisk together the whole milk ricotta, dill pickle brine, finely minced garlic, chopped fresh dill, and lemon juice. Season the ricotta mixture with kosher salt to your taste. Cover the bowl and refrigerate the ricotta mixture until you are ready to assemble the crostini. This allows the flavors to meld.
3. Toast Baguette Slices: Arrange the sliced baguette rounds in a single layer on the prepared parchment-lined baking sheet. Drizzle the baguette slices with 2 tablespoons of olive oil and sprinkle lightly with kosher salt and freshly cracked black pepper. Gently shake the pan to help coat the bottoms of the crostini with the oil.
4. Bake Crostini: Place the baking sheet on the top rack of the preheated oven and bake for 8 to 10 minutes, or until the baguette slices are lightly golden and crisp. Keep a close eye on them to prevent burning.
5. Assemble Crostini: Once the crostini are toasted, remove them from the oven and let them cool slightly. Top each toasted baguette slice with a dollop (about a tablespoon) of the chilled ricotta mixture.
6. Add Pickles and Pepper: Place two slices of crunchy dill pickle on top of the ricotta mixture on each crostini. Finish each crostini with a couple of generous grinds of freshly cracked black pepper.
7. Garnish and Serve: Garnish the Dill Pickle Crostini with extra chopped fresh dill. If desired, you can also add a light drizzle of olive oil over the top for extra flavor and visual appeal. Serve immediately and enjoy this tangy and refreshing appetizer!