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Crostini Bianche

Reproduced from Marcella Hazan’s Essentials of Classic Italian Cooking, page 52.

  • 1/2 pound fresh ricotta (drain if very wet) [I used whole ricotta not skim here, as I'm sure was intended]
  • 1T butter softened to room temperature
  • 8 anchovy fillets (rinsed)
  • 1T extra virgin olive oil
  • Black pepper to taste

Mix the above ingredients in a food processor to a smooth paste.

For the crostini, Hazan advises using slices of white bread, toasted in an oven at 400F, then removing the crusts and quartering. I just used thinly sliced baguette and toasted them. Probably a little more rustic than what she had in mind but it suited me.

The flavor is very delicate and pairs well with a white wine. I think it would stand up to a sprinkling of red pepper flakes and Italian parsley, if you wanted to give it a little more punch.